- Yield: 3/4 cup each
- Prep Time: 35 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 200
- Carbohydrate Content: 39g
- Cholesterol Content: 0mg
- Fat Content: 0g
- Fiber Content: 3g
- Protein Content: 6g
- Saturated Fat Content: 0g
- Serving Size: 1
- Sodium Content: 279mg
- Trans Fat Content: 0g
Tasty Rice
Prep Tip: This dish can be made year 'round with fresh or frozen veggies. If using fresh, saute chopped fresh veggies with the onions. If you want your frozen veggies to be a bit more crisp, be sure to saute the frozen veggies with the onions to remove excess water before moving on to Step 2.
Change it Up: Toss fresh or frozen snow and sugar snap peas with vegetables and chicken breast for a healthy stir-fry. Add Parmesan cheese and sauteed mushrooms, garlic and onions for a savory meal. Try with toasted sesame seeds, chopped peanuts, chopped green onions, a little sliced ginger and a dash of soy for an Asian twist. This dish can also be made with brown rice or any other rice you have on hand.
Nutrition Tip: Choose low-sodium varieties of frozen or canned vegetables.
Ingredients
- vegetable oil - 1 tablespoon
- onion - 1 cup, chopped
- low-sodium chicken broth - 1 (14.5 ounce) can
- white rice - 1 cup
- tomatoes - 3/4 cup, chopped
- chili powder - 1/2 teaspoon
- salt - 1/4 teaspoon
- frozen peas and carrots mix - 1 cup, thawed
- frozen corn - 1 cup, thawed
Instructions
1. Heat oil in saucepan over medium heat. Add onions and sauté until soft, about 5 minutes.
2. Stir in broth, rice, ½ cup tomatoes, chili powder, and salt. Bring to boil.
3. Reduce heat and simmer according to rice package instructions.
4. Stir in vegetables and let stand 5 minutes.
5. Spoon remaining tomatoes over top and serve warm.
