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Return to browsing category: Low Fat

Tomato Rice with Chiles and Corn (WW)*** by MELISSA RODRIGUEZ serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Weight Watchers New Complete Cookbook Page 284 (Points Value 4)

Ingredients:

1 Tbs

Olive Oil

Onion, Chopped

1 Cup

White Rice

2 Cloves

Garlic, Minced

2 Tsp

Chili Powder

14 Oz

Chicken Broth

1/2 Cup

Water

Carrot, Diced

Celery, Diced

1/4 Tsp

Salt

14 Oz

Rotel

2/3 Cup

Corn, Frozen

Directions:

1. Heat oil in medium saucepan over medium-high heat. Add onion and cook, stirring, until softened, abut 5 minutes. Add rice and cook, stirring, until golden, about 4 minutes, Add garlic and chili powder, cook stirring frequently, until fragrant, about 30 seconds.

2. Stir broth, water, carrots, celery, and salt into rice mixture. Stir in tomatoes and corn; return to simmer. Cook, covered, until rice is tender and liquid is absorbed, abut 10 minutes. Fluff with fork before serving.

Categories:

Low Fat
Pasta/Rice/Potatoes
Side Dishes
Vegetables