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LOCATION: Recipes >> Rice >> Spanish Rice 15

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LOW-FAT SPANISH RICE

1 3/4 cups fat-free chicken broth
1 cup long grain brown rice
3 cloves garlic, chopped
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1/3 cup chopped celery
15 oz can no salt tomatoes, undrained
1 tsp chili powder
1/2 tsp crushed dried oregano
1/2 tsp crushed dried basil
1/2 tsp paprika
2 tsps honey

In a medium saucepan bring broth to a boil, over high heat. Add
rice, cover and reduce heat to low setting, so rice bubbles gently.
Cook for 50 minutes or until rice is tender and liquid is absorbed.

While rice is cooking, combine garlic, onion, green pepper, celery
and 3-4 Tbsp juice from tomatoes in a large skillet. Saute over
medium high heat for 5 to 7 minutes or until softened.

Add tomatoes with remaining juice; coarsely cut up tomatoes. Stir
in seasonings and honey, and bring to a boil; cover and reduce heat
to simmer. Cook for 10 minutes or longer.

When rice is tender, stir into tomato mixture. Heat until rice
mixture is hot and at desired consistency, approximately 5 minutes.
Be careful not to overcook! Remove from heat and serve.

Makes 6 servings.

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