Serves: 4
Total Calories: 473

2 teaspoons corn oil, olive oil, or other vegetable oil
1 cup long-grain white rice
1/2 medium white onion, finely chopped
2 cloves garlic (medium), finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 pound plum tomato, peeled and finely chopped
2 cups canned fat-free reduced-sodium chicken broth
2 tablespoons chopped fresh cilantro

1. In a 4-quart saucepan, heat the oil over medium heat. Add the rice and cook, stirring, until golden, about 4 minutes. Add the onion, garlic, cumin, and salt. Cook, stirring, until the onion softens, about 3 minutes. Add the tomatoes and cook until the juices evaporate and the mixture is nearly dry, 3 to 4 minutes. Add the broth all at once and stir to settle the rice. Bring to a boil.

2. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Remove from the heat and let stand 6 to 8 minutes. Fluff the rice and stir in the cilantro. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 473
Calories from Fat: 44

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