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Garden Style Red Rice

  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 8

Ingredients

1
can (14.5 oz) Muir Glen™ Organic fire roasted tomatoes, undrained
3 1/2
cups chicken broth
1
teaspoon tomato bouillon granules with chicken flavor
2
garlic cloves, finely chopped (about 1 teaspoon)
2
tablespoons vegetable oil
1/2
cup finely chopped onion
2
cups uncooked converted white rice
2
large parsley sprigs
2
whole serrano chiles
1
teaspoon salt
1
bag (1 lb) frozen mixed vegetables

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
930mg
39%
Potassium
400mg
11%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
16%
Sugars
4g
Protein
9g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In blender, place tomatoes, 1 cup of the broth, bouillon and garlic; cover and blend at low speed until smooth.
  • 2 In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil until tender, stirring constantly. Stir in rice; cook 1 to 2 minutes, stirring constantly, just until it begins to turn golden.
  • 3 Carefully stir in tomato mixture. Cook 1 minute or until mixture starts to bubble. Stir in remaining broth, parsley sprigs, chiles and salt.
  • 4 Cover and cook over medium heat 15 minutes, stirring occasionally. Stir in frozen vegetables; cook 6 minutes, stirring occasionally, until vegetables are tender and liquid is absorbed. Remove parsley sprigs.

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