Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •½ onion, chopped
- •1 ¼ cups uncooked instant rice
- •1 (14.5 ounce) can diced tomatoes
- •½ cup chopped fresh cilantro
- •1 cup chicken broth
Instructions
- Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
- Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 164
- Carbohydrate: 28g
- Fat: 3g
- Fiber: 1g
- Protein: 4g
- Sugar: 3g
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