Low Fat Venetian Rice and Peas
Ingredients
- 1 3/4 cup broth
- 1 cup long grain brown rice
- 8 ounces canned no salt tomatoes in juice
- 3 cloves garlic, finely chopped
- 1 cup peas, fresh or frozen
- 1 teaspoon Italian seasoning
- dash white pepper
- 1/2 cup finely chopped green onion
Instructions
In a medium saucepan bring broth to a boil, over high heat. Add rice, cover and reduce heat to low setting, so rice bubbles gently. Cook for 50 minutes or until rice is tender and liquid is absorbed. While rice is cooking, cut up canned tomatoes, reserve 1/4 cup juice. Combine cup up tomatoes, 1/4 cup juice, garlic, peas and seasonings in a large skillet. Saute over medium high heat for 5 to 7 minutes or until garlic and peas are at desired doneness. When rice is tender, stir into skillet. Heat until rice mixture is hot, approximately 5 minutes. Remove from heat, sprinkle with green onion and serve. Makes 6 servings.
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