Whenever my family wants something a little different, I whip up this easy side. It’s so fresh-tasting, and I always have the ingredients on hand.
—SARAH RUPE ELDON, IA
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
2 cups reduced-sodium chicken broth
2 cups uncooked instant rice
1 medium green pepper, diced
1 small onion, finely chopped
1 1/2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
2 teaspoons dried basil
1/4 teaspoon salt
1. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
2. Meanwhile, in a small skillet, saute pepper and onion in oil until tender. Add the tomatoes, basil and salt; heat through. Stir into rice.
PER SERVING 3/4 cup equals 154 cal., 2 g fat (trace sat. fat), 0 chol., 295 mg sodium, 30 g carb., 2 g fiber, 4 g pro. Diabetic Exchange: 2 starch.