No-Fat Spanish Rice

• 1 3/4 c. fat-free chicken broth
• 1 c. long grain brown rice
• 3 cloves garlic, chopped
• 3/4 c. finely chopped onion
• 1/2 c. finely chopped green pepper
• 1/3 c. chopped celery
• 1 (15 oz.) can no salt tomatoes (undrained)
• 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 a medium saucepan, bring broth to a boil over high heat. Add rice; reduce heat to low so rice bubbles gently.
2. Cook 50 minutes or until rice is tender and liquid is absorbed.
3. While rice is cooking, combine garlic, onion, green pepper, celery and 3 to 4 tablespoons juice from tomatoes in a large skillet.
4. Saute over medium-high heat 5 to 7 minutes.
5. Add tomatoes and remaining juice; coarsely cut up tomatoes.
6. Stir in seasoning and honey; bring to a boil.
7. Cover and reduce heat to simmer.
8. Cook 10 minutes longer.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637969 (may not work)