Garden-Style Red Rice

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  • 10|min prep time
  • 40|min total time
  • 11 ingredients
  • 8 servings

1
can (14.5 oz) fire-roasted crushed tomatoes, undrained
4
cups chicken broth
1
teaspoon tomato bouillon granules with chicken flavor
2
cloves garlic, finely chopped (about 1 teaspoon)
2
tablespoons vegetable oil
1/2
cup finely chopped onion
2
cups uncooked converted white rice
2
large parsley sprigs
2
whole serrano chiles
1
teaspoon salt
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables

Directions

  1. 1 In blender, place tomatoes, 1 cup of the broth, the bouillon and garlic. Cover; blend on low speed 20 to 30 seconds or until smooth.
  2. 2 In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil until tender, stirring constantly. Stir in rice; cook 1 to 2 minutes, stirring constantly, just until rice begins to turn golden.
  3. 3 Carefully stir in tomato mixture. Cook about 1 minute or until mixture starts to bubble. Stir in remaining broth, parsley sprigs, chiles and salt. Return mixture to boiling.
  4. 4 Cover and cook over low heat 20 minutes, stirring occasionally. Stir in frozen vegetables; cook 8 to 10 minutes, stirring frequently, until vegetables are tender and liquid is absorbed. Remove parsley sprigs.

Notes

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Nutrition Information

Recipe Step Photos

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