- 3/4 cup minced onion
- 1 teaspoon minced garlic
- 2 tablespoons salad oil
- 1 1/2 cups long-grain white rice
- 2 tablespoons minced fresh jalapeño chilies
- 1 1/4 cups fat-skimmed chicken broth or water
- 1 can (about 15 oz.) diced tomatoes
- About 1/2 teaspoon salt
- calories 180
- caloriesfromfat 19 %
- protein 4.4 g
- fat 3.8 g
- satfat 0.5 g
- carbohydrate 32 g
- fiber 1 g
- sodium 246 mg
- cholesterol 0.0 mg
How to Make It
In a 2- to 3-quart pan over medium heat, frequently stir onion and garlic in oil until vegetables are limp and beginning to brown, 5 to 8 minutes. Add rice and chilies; stir often until rice is opaque, 2 to 3 minutes.
Stir in broth, tomatoes (including juice), and 1/2 teaspoon salt. Bring to a boil over high heat, cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.
Stir with a fork to distribute tomatoes evenly, and add more salt to taste. Mound rice on a platter.