4 ts Margarine
1/2 c Chopped onion
2 Garlic cloves, minced
4 oz Uncooked arborio rice (or
-any short- or
Medium-grain rice)
1 Pkt instant chicken broth
-and seasoning mix,
Dissolved in 1 cup hot water
1 md Tomato, blanched, peeled,
-seeded,
And chopped
1 ds Each salt and pepper
In 10-inch skillet heat margarine until bubbly and
hot; add onion and garlic and saute until onion is
soft (DO NOT BROWN). Add rice and cook, stirring
frequently, until golden, about 3 minutes; stir in 1/4
cup dissolved broth mix and cover skillet. cook over
medium heat until rice begins to absorb liquid, about
3 minutes (watch carefully so that rice does not
burn). Stir in tomato, salt, pepper, and about 1/4
cup more broth; cover skillet and cook, checking
frequently, until liquid has been almost absorbed.
Continue cooking and adding broth as described until
rice is tender but still moist, about 15 minutes (be
careful that rice does not dry out completely).
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.
