Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Margarine -and seasoning mix,
1/2 c Chopped onion Dissolved in 1 cup hot water
2 Garlic cloves, minced 1 md Tomato, blanched, peeled,
4 oz Uncooked arborio rice (or -seeded,
-any short- or And chopped
Medium-grain rice) 1 ds Each salt and pepper
1 Pkt instant chicken broth

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.

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