From Paulette Vickery's Recipe Collection

WW: SPANISH RICE

breads

2 teaspoon olive oil
1 1/3 cup brown rice
2 teaspoon garlic
2 cup vegetable broth
1 can diced tomatoes, 14 1/2oz
8 each scallions sliced

Heat oil in a large nonstick sauce pan. Add rice and garlic. Cook, stirring as needed, until rice is lightly browned, about 2 minutes. Add broth and tomatoes. Bring to a boil, reduce heat, and simmer covered until rice is tender, about 50 minutes. Stir occasionally during the last 15 minutes, and add water if necessary to prevent rice from sticking to bottom of pan. Add scallions, and fluff mixture with a fork. Per serving: calories 304, total fat 4 G, saturated fat 1 G, cholesterol 0 MG, sodium 107 MG, carbohydrate 59 G, fiber 4 G, protein 7 G, calcium 68 MG, points 6.

Yield: 4 servings


NYC Nutrilink:

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