Ingredients:
One 14-1/2 ounce can fat-free
chicken broth
1 cup long grain brown rice
3 cloves garlic, minced
3/4 cup finely chopped onion
1/4 cup finely chopped green
pepper
1/3 cup chopped celery
One 15-ounce can tomatoes,
undrained
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
2 teaspoons honey
Instructions:
In medium saucepan, bring
broth to boil over high heat. Add rice, cover and reduce to low. Cook 50
minutes, or until rice is tender. You can also use a rice cooker.
While the rice is cooking,
combine garlic, onion, pepper and celery with three to four tablespoons
juice from the tomatoes in a large skillet. Saute over medium heat until
soft, five to seven minutes.
Add tomatoes with remaining
juice. Coarsely cut up the tomatoes while stirring. Stir in seasonings
and honey and bring to a boil. Cover and reduce heat to a simmer. Cook
about 10 minutes.
When rice is tender, stir
in tomato mixture. Heat until rice mixture is hot and desired consistency,
about five minutes.
Serves: 6
Nutrition Facts:
Serving: 1
Calories 150 g
Fat 1 g,
Cholesterol 0 mg,
Sodium mg
Carbohydrates g
Courtesy Of: ucdmc.ucdavis.edu
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