Vegetable Rice with Tomatoes

Ingredients

• 2 tbsp Vegetable oil
• 2 cup Rice, long-grain white, uncooked
• 3 cups Chicken broth, low-sodium
• 1 piece(s) Onion, white, finely chopped
• 2 piece(s) Garlic minced
• 15 cup Mexior Italian style tomatoes, low-sodium
• 1/4 tsp Salt
• 1 tsp Green bell pepper, optional, seeded and chopped

Instructions

1. Heat oil in medium-sized saucepan over medium heat.
2. Cook the rice until just golden brown, about 5 minutes.
3. Add 1/2 cup of chicken broth if moisture is needed.
4. Add onions and garlic and cook for a minute or two.
5. Stir in the tomatoes and their juice, the rest of the chicken broth, salt, and bell pepper (if using). Bring to a boil.
6. Reduce heat to low. Cover and simmer for about 20 to 25 minutes, or until the broth is absorbed.

Storage and Meal Prep Tips