Spanish Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups organic low sodium chicken broth or 2 cups low sodium vegetable broth
• 1 cup long grain rice
• 2 teaspoons olive oil
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1/2 lb mushroom, sliced
• 2 cups canned crushed tomatoes
• 1/4 cup green olives, sliced
• 1/2 teaspoon basil, chopped basil (optional) or 2 teaspoons chopped fresh basil (optional)
• 1/2 teaspoon dried parsley (optional) or 2 teaspoons chopped fresh parsley (optional)
• 1/8 teaspoon salt (optional)
• 1/4 teaspoon pepper

Recipe

• 1 bring stock to boil in a saucepan over high heat.
• 2 stir in rice and return to a boil.
• 3 immediately reduce heat to low.
• 4 cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
• 5 heat oil in a heavy nonstick skillet over medium heat.
• 6 sauté onions and garlic 5-7 minutes, or until onions are softened.
• 7 stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
• 8 add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
• 9 add cooked rice to vegetable mixture.
• 10 cook until heated throughout.
• 11 serve with chicken, fish or lamb or serve with another vegetable and a nice salad.