Low-Fat Spanish Rice

• 1 3/4 c. fat-free chicken broth
• 1 c. long grain brown rice
• 3 cloves garlic, minced
• 3/4 c. chopped onion
• 1/2 c. finely chopped green pepper
• 1/3 c. chopped celery
• 1 (15 oz.) can tomatoes (undrained), coarsely chopped
• 1 tsp. chili powder
• 1/2 tsp. crushed dried oregano
• 1/2 tsp. crushed dried basil
• 1/2 tsp. paprika
• 2 tsp. honey

1. In medium saucepan, over high heat, bring broth to a boil. Add rice, cover and reduce to low setting.
2. Cook 50 minutes or until rice is tender.
3. Saute garlic, onion, green pepper and celery in 3 to 4 tablespoons juice from tomatoes in a large skillet over medium-high heat for 5 to 7 minutes or until softened.
4. Add tomatoes to skillet with remaining juice.
5. Stir in seasonings and honey and bring to a boil.
6. Cover and reduce heat to simmer.
7. Cook for 10 minutes.
8. When rice is tender, stir into tomato mixture.
9. Heat until hot, approximately 5 minutes.

chicken broth, long grain brown rice, garlic, onion, green pepper, celery, tomatoes, chili powder, oregano, basil, paprika, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208525 (may not work)