Rice: Spanish Rice 15 by Recipe Cottage

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	Spanish Rice 15

		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.