Ingredients
5
5 servings
- •2 Roma (plum tomatoes), cored
- •2 tablespoons vegetable oil
- •1 cup minced onion
- •2 cloves garlic, minced
- •1 cup uncooked long-grain white rice
- •1.75 cups low-sodium chicken broth
- •0.25 cup canned tomato sauce
- •1 jalapeno pepper, chopped
- •2 sprigs fresh cilantro
- •salt to taste
Instructions
- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
- Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
- Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutritional Facts
Per 5 servings
- Calories: 213
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 2g
- Protein: 5g
- Sugar: 3g
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