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Hi...
I served this along with the Pot Roast with Dill Pickles...if you do too, make sure to put a little of the sauce from the pot roast on the rice...YUM!
I used regular brown rice instead of the instant rice that is called for in the recipe. I used 1 cup of brown rice and cooked it in 2 cups (1 can) of low-sodium chicken broth. Just make the rice up ahead of time and then continue with the rest of the recipe...(saute the veggies and then stir into the rice).
Enjoy!
hugs,
peg
Basil Tomato Rice
2 cups reduced-sodium chicken broth
2 cups uncooked instant rice
1 medium green pepper, diced
1 small onion, finely chopped
1-1/2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
2 teaspoons dried basil
1/4 teaspoon salt
In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from
the heat. Let stand for 5 minutes. Meanwhile, in a small skillet, saute pepper
and onion in oil until tender. Add the tomatoes, basil and salt; heat through.
Stir into rice.
Yield: 6 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 154
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 295 mg
Carbohydrate: 30 g
Fiber: 2 g
Protein: 4 g
Recipe source: Taste of Home’s Healthy Cooking Magazine, Oct/Nov, 2009, submitted by Sarah Rupe of Eldon, Iowa.
http://www.tasteofhome.com/recipes/Basil-Tomato-Rice
PEG’S NOTE:
I used regular brown rice instead of instant rice….just make the rice ahead of time and then continue with the rest of the recipe….I used 1 cup of brown rice and made it with 1 can (2 cups) of low sodium chicken broth instead of water.
I served this along with the Pot Roast with Dill Pickles...if you do too, make sure to put a little of the sauce from the pot roast on the rice...YUM!
I used regular brown rice instead of the instant rice that is called for in the recipe. I used 1 cup of brown rice and cooked it in 2 cups (1 can) of low-sodium chicken broth. Just make the rice up ahead of time and then continue with the rest of the recipe...(saute the veggies and then stir into the rice).
Enjoy!
hugs,
peg
Basil Tomato Rice
2 cups reduced-sodium chicken broth
2 cups uncooked instant rice
1 medium green pepper, diced
1 small onion, finely chopped
1-1/2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
2 teaspoons dried basil
1/4 teaspoon salt
In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from
the heat. Let stand for 5 minutes. Meanwhile, in a small skillet, saute pepper
and onion in oil until tender. Add the tomatoes, basil and salt; heat through.
Stir into rice.
Yield: 6 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 154
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 295 mg
Carbohydrate: 30 g
Fiber: 2 g
Protein: 4 g
Recipe source: Taste of Home’s Healthy Cooking Magazine, Oct/Nov, 2009, submitted by Sarah Rupe of Eldon, Iowa.
http://www.tasteofhome.com/recipes/Basil-Tomato-Rice
PEG’S NOTE:
I used regular brown rice instead of instant rice….just make the rice ahead of time and then continue with the rest of the recipe….I used 1 cup of brown rice and made it with 1 can (2 cups) of low sodium chicken broth instead of water.