email this pageIngredients
2 tablespoons olive oil
½ yellow onion, finely chopped
1 garlic clove, minced
1 small tomato, finely diced
¼ cup diced green beans
1 cup long-grain white rice
½ teaspoon dried oregano
½ teaspoon salt
2 cups lower-sodium chicken broth
Instructions
½ yellow onion, finely chopped
1 garlic clove, minced
1 small tomato, finely diced
¼ cup diced green beans
1 cup long-grain white rice
½ teaspoon dried oregano
½ teaspoon salt
2 cups lower-sodium chicken broth
1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3 minutes.
2. Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
3. Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
4. Remove from the heat; let stand 5 minutes. Fluff with a fork before serving. Serves 4.
Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 Plates," August 2007.
Nutritional Information
2. Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
3. Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
4. Remove from the heat; let stand 5 minutes. Fluff with a fork before serving. Serves 4.
Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 Plates," August 2007.
Per serving: 240 calories, 7g fat, 5g prot., 40g carbs., 1g fiber, 590mg sodium.
