June 23, 2017
Southwestern Rice
Long grain rice kicked up with zesty tomatoes, corn, peppers and black beans
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5Prep Time Minutes
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25Total Time Minutes
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4Number of Ingredients
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4Servings
Ingredients
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1 tablespoon Pure Wesson® Canola Oil
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1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
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1 cup long-grain white rice, uncooked
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1 can (14 oz each) reduced-sodium chicken broth
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1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
Nutrition Information
Southwestern Rice
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 4 g | 7% |
| Saturated Fat | g | 2% |
| Cholesterol | mg | % |
| Sodium | 497 mg | 21% |
| Carbohydrate | 46 g | 15% |
| Dietary Fiber | 4 g | 14% |
| Protein | 7 g | 14% |
| Vitamin C | 15 mg | 24% |
| Calcium | 52 mg | 5% |
| Iron | 2 mg | 13% |
| Vitamin A | 299 iu | 6% |
| Calories | 256 kcal | 13% |
| Sugars | 4 g | % |
Directions
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Step one
Heat oil in medium saucepan over medium heat. Add vegetables and rice; cook and stir 3 minutes.
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Step two
Add broth and undrained tomatoes; bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until liquid is absorbed.
Tips
For a spicier Spanish Rice, use Ro*Tel® Original Diced Tomatoes & Green Chilies.
