Facebook

0
Pinterest

0
Save

0
Print

0

Garden Style Red Rice

0 Ratings

0 Comments

Prep 10 min
Total 30 min
Ingredients 11
Servings 8

Ingredients

can (14.5 oz) Muir Glen™ Organic fire roasted tomatoes, undrained

3 1/2

cups chicken broth

teaspoon tomato bouillon granules with chicken flavor

garlic cloves, finely chopped (about 1 teaspoon)

tablespoons vegetable oil

1/2

cup finely chopped onion

cups uncooked converted white rice

large parsley sprigs

whole serrano chiles

teaspoon salt

bag (1 lb) frozen mixed vegetables

Directions

Hide Images

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.

Nutrition Information

Nutrition Facts

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;