This recipe was adapted from Food.com
1 (14 1/2 ounce) can stewed tomatoes
1 3/4 cups chicken broth or water
1 1/4 cups uncooked long-grain brown rice
1 tablespoon garlic-infused olive oil
1 1/2 teaspoons chili powder
3/4 teaspoon oregano
Diced green, red, and/or yellow peppers1 3/4 cups chicken broth or water
1 1/4 cups uncooked long-grain brown rice
1 tablespoon garlic-infused olive oil
1 1/2 teaspoons chili powder
3/4 teaspoon oregano
Chopped green onions
In a saucepan, combine first 6 ingredients. Bring to boil; reduce heat. Cover and simmer 40 minutes or until rice is tender. Garnish with peppers and green onions.
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