Ingredients
1
teaspoon vegetable oil
3/4
cup instant brown rice
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (10 ounces) diced tomatoes with green chilies, undrained
1
can (8 ounces) tomato sauce
1/2
teaspoon chopped fresh jalapeño chilies, if desired
Preparation
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.
Stir in remaining ingredients. Cover and cook over medium-low heat 5 minutes or until rice is tender.
