Serves 8
253 cal · 40 min
Vegetable Rice with Tomatoes
Recipe GLPR7decfe868b041c
A flavorful one-pot side dish combining toasted rice, tomatoes, and aromatic vegetables in a savory broth. Perfect as an accompaniment to grilled proteins or as part of a wholesome meal. The rice absorbs all the delicious flavors while staying tender and light.
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Ingredients
2 tablespoons vegetable oil
2 cups long-grain white rice, uncooked
3 cups low-sodium chicken broth
1 1/2 cups white onion, finely chopped
2 teaspoons garlic, minced
1 can (14.5 ounces) low-sodium Mexican or Italian style tomatoes
1/2 teaspoon salt
1 green bell pepper, seeded and chopped (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat the vegetable oil in a medium-sized saucepan over medium heat until shimmering, about 1 minute.
Add the uncooked rice to the hot oil and stir frequently until the grains are lightly toasted and fragrant, approximately 5 minutes.
If the mixture appears too dry, add up to 1/2 cup of the chicken broth to prevent sticking.
Stir in the chopped onion and minced garlic, cooking for 1 to 2 minutes until fragrant.
Add the canned tomatoes with their juice, the remaining chicken broth, salt, and the chopped bell pepper if using. Stir well to combine.
Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to low.
Cover the saucepan with a lid and simmer for 20 to 25 minutes, or until all the liquid is absorbed and the rice is tender. Do not stir during cooking.
