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Ethnic - Mexican Red Rice

Source of Recipe

from ???


List of Ingredients

vegetable cooking spray
1 large chopped tomato
1/2 c. chopped onion
1 minced garlic clove
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1 c. converted rice
1, 14 1/2oz. can low salt, fat free chicken broth
1/3 c. water
1 cooked diced carrot
1/2 c. frozen peas, thawed
salt and pepper to taste


Recipe

Spray large saucepan with cooking spray. Heat over medium heat until hot.
Saute tomato, onion, garlic, and herbs 3 - 5 minutes, until onion is tender.
Add rice. Continue cooking, stirring often, for 2 - 3 minutes, until rice is lightly browned.
Add broth and water. Heat to boiling.
Cover. Reduce heat and simmer about 25 minutes, until rice is tender.
Add the peas during last 10 minutes.
Add carrots during last 5 minutes of cooking time.
Season to taste with salt and pepper.
Makes: 6 servings of about 2/3 c. each.

Nutritional info per serving:
Calories: 146, Fat: 0.4 g, Cholesterol: 0 mg,
Sodium: 41 mg, Protein: 4.7 g, Carbohydrate: 30.7 g
Diabetic Exchanges: 2 Bread/Starch