Tomato Rice with Chiles and Corn (WW)***
by MELISSA RODRIGUEZ
serves: 8
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Weight Watchers New Complete Cookbook Page 284 (Points Value 4) |
| Ingredients: |
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1 Tbs |
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Olive Oil |
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1 |
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Onion, Chopped |
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1 Cup |
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White Rice |
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2 Cloves |
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Garlic, Minced |
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2 Tsp |
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Chili Powder |
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14 Oz |
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Chicken Broth |
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1/2 Cup |
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Water |
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1 |
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Carrot, Diced |
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1 |
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Celery, Diced |
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1/4 Tsp |
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Salt |
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14 Oz |
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Rotel |
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2/3 Cup |
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Corn, Frozen |
| Directions: |
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1. Heat oil in medium saucepan over medium-high heat. Add onion and cook, stirring, until softened, abut 5 minutes. Add rice and cook, stirring, until golden, about 4 minutes, Add garlic and chili powder, cook stirring frequently, until fragrant, about 30 seconds.
2. Stir broth, water, carrots, celery, and salt into rice mixture. Stir in tomatoes and corn; return to simmer. Cook, covered, until rice is tender and liquid is absorbed, abut 10 minutes. Fluff with fork before serving.
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