Quick look
- prep 15 min cook 65 min
- serves 6
Ingredients
- 1 medium onion, finely chopped
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 teaspoon olive or canola oil
- 3 cups chopped fresh tomatoes
- 2 cups water
- 1 cup uncooked long grain rice
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon chili powder
- 1/8 teaspoon pepper
- 6 tablespoons reduced-fat sour cream
- 1
In a large nonstick skillet, sauté the onion, celery, green pepper, mushrooms and garlic in oil until tender.
- 2
Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
- 3
Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed.
- 4
Top each serving with 1 tablespoon sour cream.
