Directions:
- Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
- Heat olive oil in medium saucepan then stir in rice until well coated.
- Saute till light golden brown, stirring frequently, then add garlic and onion.
- Continue until onions are translucent, stirring frequently.
- Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.
- Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
- Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
- Simmer until water is absorbed, about 15 minutes.
- Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
- Replace cover and let sit for a few minutes, allowing peas to warm.
- Fluff rice to mix in peas and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.27 Kcal (378 kJ) | ||
| Calories from fat | 63.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Sodium | 73.42mg | 3% | |
| Potassium | 125.51mg | 3% | |
| Total Carbs | 5.61g | 2% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 1.4g | 3% | |
| Vitamin C | 9mg | 15% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 118.89 Kcal (498 kJ) | ||
| Calories from fat | 83.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 11% | |
|---|---|---|---|
| Sodium | 96.69mg | 3% | |
| Potassium | 165.29mg | 3% | |
| Total Carbs | 7.39g | 2% | |
| Sugars | 2.67g | 8% | |
| Dietary Fiber | 1.96g | 6% | |
| Protein | 1.84g | 3% | |
| Vitamin C | 11.9mg | 15% | |
| Iron | 0.6mg | 3% | |
| Calcium | 23.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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