Quick Tomato 'Risotto'
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
2 tablespoons canola oil
1 cup medium-grain white rice, uncooked
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (14 oz each) reduced-sodium chicken broth
1/2 cup water
1/2 cup Birds Eye® Sweet Garden Peas
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 146 mg | 15% |
Carbohydrate | 48 g | 16% |
Cholesterol | 10 mg | 3% |
Total Fat | 10 g | 16% |
Iron | 4 mg | 20% |
Calories | 326 kcal | 16% |
Sodium | 789 mg | 33% |
Protein | 9 g | 19% |
Saturated Fat | 2 g | 12% |
Sugars | 3 g | 0 |
Vitamin C | 6 mg | 10% |
Heat oil in medium skillet over medium-high heat. Add rice; cook 3 to 4 minutes or until browned lightly, stirring occasionally.
Add undrained tomatoes, broth and water to skillet; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender.
Stir in peas, cheese, salt and pepper. Heat 1 minute more or until peas are hot.
Quick Tomato 'Risotto'