Spanish Rice with Tomatoes and Oregano
Mark Boughton/styling: Teresa Blackburn
- Yield: 4 servings
- Prep: 10 mins
- Cook: 25 mins
Spanish rice is prepared by browning rice first with onions and garlic before cooking it in chicken broth. If your kids like green beans, double the amount.
Ingredients
- 2tablespoons olive oil
- 1/2-- yellow onion, finely chopped
- 1clove garlic, minced
- 1small tomato, finely diced
- 1/4cup diced green beans
- 1cup long-grain white rice
- 1/2teaspoon dried oregano
- 1/2teaspoon salt
- 2cups lower-sodium chicken broth
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3 minutes.
- Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
- Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
- Remove from the heat; let stand 5 minutes. Fluff with a fork before serving.
Recipe by Monica Bhide.
Nutritional Info *per serving
- Calories 260
- Glycemic Load 0
- Fat 8g
- Saturated Fat 1.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Cholesterol 0mg
- Sodium 330mg
- Potassium 260mg
- Carbohydrate 42g
- Fiber 1g
- Sugars 2g
- Protein 6g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 10%
- Calcium 4%
- Iron 15%
