A Spanish-inspired rice dish with savory spices and vegetables. |
Ingredients
- 2 tablespoon vegetable oil
- 1 cup onion, diced
- 1 cup long grain white rice
- 2 cloves garlic, minced, or ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¾ cup tomatoes, chopped, divided
- One (14.5-ounce) can low-sodium chicken or vegetable broth
- ½ cup frozen peas
- ½ cup frozen carrots
- 1 cup frozen corn
- 1 fresh lime, juiced
Instructions
- Heat oil in a large frying pan or saucepan over medium heat. Add onions and sauté about 3 minutes or until translucent.
- Add rice and garlic and sauté for 2 minutes, stirring occasionally.
- Add seasonings and ½ cup tomatoes and sauté for about 1 minute.
- Add broth and frozen vegetables. Bring to boil, then reduce heat, cover pan, and simmer until all liquid is absorbed, about 15-20 minutes.
- Add lime juice, mix gently.
- Garnish with remaining tomatoes. Serve immediately or cover and refrigerate for up to two days .
Notes
Change it Up
- Add 1 jalapeño, stemmed, seeded, and minced to Step 2.
- Garnish with olives, torn fresh cilantro leaves, and a dollop of Greek yogurt.
- For Arroz Verde Primavera, blend 1 cup spinach with broth and omit tomatoes.
Nutrition
Serving: 0.75 cupCalories: 222calCarbohydrates: 39gProtein: 6gFat: 6gSaturated Fat: 0.5gSodium: 149mgFiber: 3g