Mexican Rice


1 tsp salt
1 clove garlic, minced
3 tbsp olive oil
1 cup brown rice, not instant
2 cup fat-free chicken broth
1 can (10 oz) diced tomatoes with green chilies, undrained, divided
12 cup bell pepper, chopped
12 cup onion, chopped


  1. Heat oil. Add rice and cook until golden and toasted. Add onion, bell pepper, and garlic and lightly saute.
  2. Put salt, 1/2 cup tomatoes, and broth in a blender. Process until smooth.
  3. Slowly add liquid from the blender to the rice mixture. If you want extra tomato, drain and add the rest of them to the rice.
  4. Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour (or as directed on the package).
  5. Do not remove the lid during the cooking process.
  6. Note: If you don’t have fresh garlic, you can add 1/2 teaspoon garlic powder to the blender.
  7. Per serving: 6 SmartPoints; 5 PointsPlus; 4 POINTS (old)

Source : allrecipes.Com

You May Like:  Winter Fruit Salad