Used by permission. (c) Eating Well, Inc.
|2 tablespoons canola oil||1 tablespoon minced garlic|
|1 cup long-grain white rice, (see Brown Rice Variation)||1 8-ounce can tomato sauce|
|1/2 cup finely chopped onion||1 1/2 cups reduced-sodium chicken broth, or vegetable broth|
|1/4 teaspoon salt||1/2 cup frozen mixed vegetables, (such as corn, peas and carrots), thawed|
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.
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve. 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.
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