Mexican Rice

This is another recipe from recipezaar.com and one that I usually make with every mexican meal we have.  It is easy to make and taste better then most mexican rice I have ever had.  I am not a fan of mexican rice but I LOVE this stuff!!  I have a friend that tried this recipe after having it at our place but only had minute rice and she said that she was able to use it and just reduced the cook time.  I have not tried it though so I will not confirm or deny the exchange, the original recipe says not to do it.

Ingredients:
1 minced garlic clove
3 Tbs olive oil
1 cup brown rice
2 cups fat free low sodium chicken broth
10 onces (1 can) Ro-Tel Tomatoes (tomatoes with chilies)
1/2 cup Green or Red bell pepper
1/2 cup onion

1. Heat oil and add rice, cooking until golden brown. 

2. Add pepper, onion and garlic and slightly saute.

3. Place chicken broth and 1/2 tomatoes undrained in a blender and process until smooth

4.  Add liquid to rice slowly. 

5. Drain the rest of the tomatoes and add to the rice.

6. Bring rice to a boil, reduce the heat to low and cover.  Simmering for 1 hour or until rice is tender DO NOT remove the lid during this time.

Servings: 6 (1/2cup)
Calories: 191
Fat: 7.8g
Fiber: 1.5g
Protien: 3.3g