Creole Style Brown Rice
|Onions||2 Large, chopped|
|Green bell pepper||1 Medium, chopped|
|Yellow bell pepper||1 Medium, chopped|
|Celery ribs||2 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Brown rice||1 Cup (16 tbs)|
|Vegetable broth||2 Cup (32 tbs)|
|Seasoned tomatoes||14 1⁄2 Ounce, diced|
|Chopped parsley||2 Tablespoon|
Heat a medium saucepan coated with cooking spray over medium-high heat.
Add the onions, peppers, and celery and coat with cooking spray.
Cook, stirring occasionally, for 8 minutes, or until tender-crisp.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the rice, broth, and salt and bring to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes, or until all of the liquid is absorbed and the rice is tender.
Stir in the tomatoes.
Cover and cook for 5 minutes longer.
Stir in the parsley.