1 tablespoon Pure Wesson® Canola Oil
1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 cup long-grain white rice, uncooked
1 14 ounce can reduced-sodium chicken broth
1 10 ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
Instructions
1. Heat oil in medium saucepan over medium heat. Add vegetables and rice; cook and stir 3 minutes.
2. Add broth and undrained tomatoes; bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until liquid is absorbed.
Cook's Tips:
1. For a spicier Spanish Rice, use Ro*Tel® Original Diced Tomatoes & Green Chilies.