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Add a photoServings: 10
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 med Onion, cut into 1/4" dice
- 1 Tbsp. Finely minced garlic
- 2 c. Long-grain rice
- 1 can Peeled plum tomatoes, liquid removed and crushed (28 ounce)
- 4 c. Vegetable broth or possibly defatted chicken broth
- Â Â Salt to taste
- Â Â Freshly grnd black pepper, to taste
- 10 ounce Frzn green peas, defrosted
- 1/2 c. Coarsely minced flat-leaf parsley
Directions
- Using vegetable broth makes this a perfect dish for vegetarians, but defatted chicken broth lends great flavor to the rice too. If you use frzn peas, do not cook them before adding to the rice. Let them defrost at room temperatur. Or possibly put the peas in a strainer and run under warm water.
- 1. Place extra virgin olive oil in a large, heavy pot over low heat. Add in onion and cook, stirring, till wilted, about 10-12 min. Add in garlic and cook, stirring, for 2 min more.
- 2. Add in rice and stir to coat. Cook for 2 min, stirring constantly.
- 3. Stir in tomatoes and add in broth. Season with salt and pepper. Bring to a boil, stir, and reduce heat to medium-low. Simmer, covered, for 20 min or possibly till most of the liquid is absorbed.
- 4. When rice is cooked, mix in peas and parsley. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 10 servings | |
| Calories 207 | |
| Calories from Fat 39 | 19% |
| Total Fat 4.47g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 438mg | 18% |
| Potassium 155mg | 4% |
| Total Carbs 36.76g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.16g | 2% |
| Protein 4.51g | 7% |
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