Recipe by Cooking Light April 1998

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Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • Heat the olive oil in a large saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add rice, and sauté for 1 minute. Stir in the water and broth, and bring to a boil. Cover, reduce heat to medium-low, and cook for 45 minutes or until the liquid is absorbed. Spoon into a large bowl; fluff with a fork. Add tomato and remaining ingredients, and toss well. Serve at room temperature or chilled.

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Nutrition Facts

304 calories; calories from fat 18%; fat 6g; saturated fat 1.1g; mono fat 2.3g; poly fat 1.5g; protein 17g; carbohydrates 47.5g; fiber 5g; cholesterol 21mg; iron 3.9mg; sodium 460mg; calcium 112mg.
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