Spanish Rice Recipe - Cooking Index
Spanish Rice Recipe - Cooking Index
| 2 teaspoons | 10ml | Olive oil |
| 1 1/3 cups | 213g / 7.5oz | Brown rice |
| 2 | Garlic cloves - minced | |
| 2 cups | 474ml | Low-sodium vegetable broth |
| 1 | No-salt-added diced tomatoes - (14 1/2 oz) | |
| 8 | Scallions - sliced |
In a large nonstick saucepan, heat the oil. Add the rice and garlic; cook, stirring as needed, until the rice is lightly browned, about 2 minutes. Add the broth and tomatoes; bring to a boil.
Reduce the heat and simmer, covered, until the rice is tender, about 50 minutes, stirring occasionally during the last 15 minutes and adding water if necessary to prevent the rice from sticking to the bottom of the pan. Add the scallions and fluff the mixture with a fork.
This recipe yields 4 servings.
Per Serving: 304 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 107 mg Sodium, 59 g Total Carbohydrate, 4 g Dietary Fiber, 7 g Protein, 68 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Fat.
Points Per Serving: 6.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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