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Categories:Viewed: 22 - Published at: 3 years ago
Ingredients
- 2 teaspoons Olive Oil
- 1 whole Shallot, Finely Diced
- 2 whole Garlic Cloves, Minced
- 1 whole Red Bell Pepper, Diced
- 1 whole Green Bell Pepper, Diced
- 2 whole Jalapenos, Finely Diced
- 14-1/2 ounces, weight Petite-cut Diced Tomatoes, Drained
- 1 Tablespoon Tomato Paste
- 1 cup Lower-sodium Chicken Broth
- 1 cup Long Grain Rice
- Salt And Pepper, to taste
Method
- 1. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, red and green bell peppers, and jalapenos. Saute for 3 - 5 minutes, stirring occasionally. Add the tomatoes and stir until heated through. Add the tomato paste, broth, rice, and salt and pepper. Stir thoroughly and cover.
- 2. Cook on medium to slightly less than medium for 20 - 25 minutes until the liquid is absorbed. The rice may stick to the pan at the end, so check and stir occasionally during the last 5 minutes. Taste the rice and season with more salt and pepper if desired.
- This tastes great reheated the next day in the microwave.
