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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cooking Light, December 2007. canola oil, onion, garlic, uncooked long-grain rice, chicken broth, canned diced tomatoes with green chiles, frozen corn cvt Ingredients:
2 tablespoons canola oil |
1/2 cup finely chopped onion |
2 minced cloves garlic |
2 cups uncooked long-grain rice |
1 3/4 cups (fat free, reduced sodium) chicken broth |
10 ounce canned diced tomatoes with green chiles, undrained |
1 cup frozen corn without salt, thawed |
Directions:
1. Heat oil in large skillet over medium-high heat. Add onions and garlic; saute 3 minutes. Add rice; sauté 2 minutes, stirring constantly. Add chicken broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Stir in corn. Sprinkle with cilantro and serve.
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