1 tablespoon olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped (1/2 cup)
1/2 medium green bell pepper, diced (1/2 cup)
1 cup uncooked regular long-grain rice
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon crushed red pepper
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1 cab (14 oz) reduced-sodium chicken broth or vegetable broth
Rich, smoky, fire roasted tomatoes provide a unique flavor twist in this new version of a classic recipe.
Preparation & Directions
In 3-quart saucepan, heat oil over medium heat. Cook garlic, onion and bell pepper in oil about 5 minutes, stirring constantly, until crisp-tender. Stir in rice, salt and crushed red pepper.
Stir in tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
High Altitude (3500-6500 ft): Add 1/3 cup water in step 2 with tomatoes and broth.
Serve as a side dish with enchiladas or tacos. Or, stir in cooked black beans and use as a burrito filling.
We recommend using organic ingredients where available. For more information see Why Organic?