Spanish Wild Rice
|Wild rice||1⁄2 Cup (8 tbs), uncooked|
|Vegetable cooking spray||1|
|Chopped sweet onion||1 Cup (16 tbs)|
|Finely chopped green pepper||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Long grain brown rice||2⁄3 Cup (10.67 tbs), uncooked|
|Canned low sodium chicken broth||1 1⁄2 Cup (24 tbs), undiluted|
|No salt added vegetable juice cocktail||2 Cup (32 tbs)|
|40% low fat cheddar cheese||4 Ounce, shredded to make 1 cup|
Rinse wild rice in 3 changes of hot water; drain well, and set aside.
Coat a medium saucepan with cooking spray; place over medium-high heat until hot.
Add onion, green pepper, and garlic; saute until tender.
Stir in wild rice, brown rice, chicken broth, and vegetable juice cocktail; bring to a boil.
Cover, reduce heat, and simmer 50 minutes or until rice is tender and liquid is absorbed; remove from heat.
Add cheese; stir until cheese melts.