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Nina’s Mexican Rice

http://www.eatingwell.com/recipes/mexican_rice.html

From EatingWell:  May/June 2010

The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.

6 servings, about 2/3 cup each | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 2 tablespoons canola oil
• 1 cup long-grain white rice (see Brown Rice Variation)
• 1/2 cup finely chopped onion
• 1/4 teaspoon salt
• 1 tablespoon minced garlic
• 1 8-ounce can tomato sauce
• 1 1/2 cups reduced-sodium chicken broth or vegetable broth
• 1/2 cup frozen mixed vegetables (such as corn, peas and carrots), thawed

Preparation

1. 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.
2. 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.

Nutrition

Per serving : 193 Calories; 5 g Fat; 0 g Sat; 3 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 4 g Protein; 1 g Fiber; 438 mg Sodium; 254 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Tips & Notes

• 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.