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Ingredients

• 2 tablespoons canola oil
• 1 cup long-grain white rice (see Brown Rice Variation)
• 1/2 cup finely chopped onion
• 1/4 teaspoon salt
• 1 tablespoon minced garlic
• 1 8-ounce can tomato sauce
• 1 1/2 cups reduced-sodium chicken broth or vegetable broth
• 1/2 cup frozen mixed vegetables (such as corn, peas and carrots), thawed

reparation

1. Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
2. Stir in broth and bring to a boil. Reduce to a simmer, cover and coo****il the rice is cooked, about 15 minutes. Stir in vegetables and serve.

Tips & Notes

• Brown Rice Variation: Use 1 cup long-grain brown rice and 1 3/4 cups broth. In Step 2, simmer for 45 minutes. Remove the rice from the heat and let stand, covered, for 15 minutes before adding the vegetables.

Nutrition