Spanish Rice

 

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 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth

• 1 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.
• 2 Stir in tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.