Mexican Rice

[bkeck01]

With the help of frozen vegetables, this is a tasty, nutritious side dish. Garnish with chopped fresh cilantro or a sprinkle of cheese.

Makes 6 servings. 3/4 cup per serving.
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1 (14 1/2-ounce) can low-sodium chicken broth
1 cup white rice
3/4 cup chopped tomatoes
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup frozen corn, thawed
1 cup frozen pea and carrot blend, thawed

Preparation
1. Heat vegetable oil in a medium saucepan over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Stir in broth, rice, 1/2 cup tomatoes, chili powder, and salt. Bring to a boil; reduce heat and simmer, covered, for 25 minutes.
3. Stir in vegetables and let stand for 5 minutes. Spoon remaining tomatoes over the top and serve.

Nutrition information per serving:
Calories 200, Carbohydrate 39 g,
Dietary Fiber 3 g, Protein 6 g,
Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g,
Cholesterol 0 mg, Sodium 279 mg