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Spanish Rice Recipe

Photo by: Taste of Home

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We were always glad to see a big bowl of this festive rice on the table. The carrots, peas and tomatoes make it so pretty. This versatile side dish goes great with any meat or Mexican meal. — Jerri Moror, Rio Rancho, New Mexico

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 cup uncooked long grain rice
2 tablespoons canola oil
1 small onion, chopped
1 garlic clove, minced
1/2 teaspoon salt, optional
1 cup water
1 cup chicken or vegetable broth
2 large tomatoes, peeled and chopped
1/3 cup frozen peas, thawed
1/3 cup diced cooked carrots

Directions

In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender.
Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through. Yield: 6 servings.

Diabetic Exchanges: One 3/4-cup serving prepared with low-sodium broth and without salt) equals 2 starch, 1 fat; also, 185 calories, 40 mg sodium, 1 mg cholesterol, 31 gm carbohydrate, 4 gm protein, 5 gm fat.

Spanish Rice published in Taste of Home April/May 1997, p35

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Ingredients