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Vegetable Rice with Tomatoes

Rice, vegetables, and seasoning are a winning flavor combination in this tasty side dish.

  • 8 Servings
  • Less than $3.00

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
  • green bell pepper, optional

Steps

1

Wash hands with soap and water.

2

Heat oil in medium-sized saucepan over medium heat.

3

Cook the rice until just golden brown, about 5 minutes.

4

Add 1/2 cup of chicken broth if moisture is needed.

5

Add onions and garlic and cook for a minute or two.

6

Stir in the tomatoes and their juice, the rest of the chicken broth, salt, and bell pepper (if using). Bring to a boil.

7

Reduce heat to low. Cover and simmer for about 20 to 25 minutes, or until the broth is absorbed.

Ingredients

Serving Size: 1/8 of recipe

NutrientsAmount
Total Calories241
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat2 g
Linoleic Acid1 g
α-Linolenic Acid0.2 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol0 mg
Carbohydrates44 g
Dietary Fiber2 g
Total Sugars3 g
Added Sugars included0 g
Protein6 g
Minerals
Calcium41 mg
Potassium268 mg
Sodium180 mg
Copper188 mcg
Iron2 mg
Magnesium26 mg
Phosphorus104 mg
Selenium10 mcg
Zinc1 mg
Vitamins
Vitamin A3 mcg RAE
Vitamin B60.2 mg
Vitamin B120.1 mg
Vitamin C7 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K5 mcg
Folate140 mcg DFE
Thiamin0.3 mg
Riboflavin0.1 mg
Niacin4 mg
Choline11 mg

Source:

  • Celebrate Health with a Lowfat Fiesta
  • California Department of Health Services
  • California Project LEAN