Enjoy this low-fat version of an old favorite.
1 Tbs. canola oil
1/2 cup uncooked long-grain white rice
1/2 cup onion, chopped fine
2 garlic cloves, minced or diced
1/2 cup tomato, diced
1 cup vegetable broth (or vegetarian chicken-flavor broth)
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. salt
Freshly ground pepper
1. Heat the canola oil in a heavy saucepan over medium heat. Add uncooked rice and cook, stirring constantly, until rice is golden (about 4 minutes). Add the onion and garlic and cook for another minute. Add the tomato.
2. Add the stock and spices. Bring to a boil. Reduce heat to low, cover, and simmer until rice absorbs the liquid (about 15 minutes). Serve with your favorite main entrée. Garnish with fresh parsley sprigs. Serves 4.