Spanish Rice

By Cindy_Wicker

Ingredients

• 1 can (14-1/2 ounces) vegetable broth
• 1 can (14-1/2 ounces) Hunt’s® Stewed Tomatoes
• 1 cup uncooked long grain rice
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic salt

Preparation

Step 1

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 156 calories, 1 g fat (trace saturated fat), 0 cholesterol, 350 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.

4 WW Points Plus