Spanish Rice

By Hklbrries

Ingredients

• 1/3 cup vegetable or canola oil
• 1 1/2 cups uncooked long grain rice
• 2 medium onions, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 medium celery stalks, finely chopped
• 1 (20-ounce) can crushed tomatoes, undrained
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp salt
• 2 (14-ounce) cans lower sodium chicken (or vegetable) broth
• Green onions, chopped, optional

Preparation

Step 1

Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and one can of chicken or vegetable broth.

Bring to a boil, reduce heat, cover tightly and simmer 20 minutes, or until all liquid is absorbed. Add remaining can of broth; mix well. Garnish with chopped green onion, if using.

Nutrition Information:
Per serving
160 calories
6 g fat
3 g protein
23 g carbohydrates
1 g fiber
480 mg sodium