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Garden-Style Red Rice

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  • 10 min prep time
  • 40 min total time
  • 11 ingredients
  • 8 servings
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Fire-roasted tomatoes and veggies lend robust flavor to a savory rice dish.

Ingredients

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) frozen mixed vegetables

Steps

  • 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 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 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 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.
  • 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 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 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 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.

Expert Tips

Look for chopped garlic in jars in the produce department. Follow the directions on the jar for the correct amount to use.

Serve this flavorful rice in yellow, red or green bell peppers that are cut in half lengthwise and seeded.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1610mg
67%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
12%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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