Southern Tomatoes and Rice
Juicy, fresh-from-the-garden tomatoes and sweet Vidalia onion, simmered with white rice and a handful of simple ingredients, bring old-fashioned Southern flair to the dinner table!
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Servings: 6
Calories: 254kcal
Ingredients
- 1 tablespoon vegan butter
- 2 tablespoons Vidalia onion finely chopped
- 2 cups long-grain white rice
- 1 teaspoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups vegan chicken-style broth
- 2 cups fresh tomatoes small diced
Instructions
- Into a medium pot over medium-high heat, add the butter. When the butter is melted, add the onion. Cook for 3 minutes, until tender, stirring frequently.
- Add the rice, garlic, salt, and pepper. Stir to coat the rice. Cook for 1 minute.
- Add the chicken-style broth and tomatoes. Bring to a boil then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender. Remove from heat and let the rice stand for 5 minutes.
- Fluff the rice with a fork, adjust seasoning to taste, and serve hot.
Nutrition
Calories: 254kcal | Carbohydrates: 53g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 531mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg
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