Low-Fat Spanish Rice - cooking recipe

Ingredients

1 3/4 c. fat-free chicken broth
1 c. long grain brown rice
3 cloves garlic, minced
3/4 c. chopped onion
1/2 c. finely chopped green pepper
1/3 c. chopped celery
1 (15 oz.) can tomatoes (undrained), coarsely chopped
1 tsp. chili powder
1/2 tsp. crushed dried oregano
1/2 tsp. crushed dried basil
1/2 tsp. paprika
2 tsp. honey

Preparation

In medium saucepan, over high heat, bring broth to a boil. Add rice, cover and reduce to low setting.
Cook 50 minutes or until rice is tender.
Saute garlic, onion, green pepper and celery in 3 to 4 tablespoons juice from tomatoes in a large skillet over medium-high heat for 5 to 7 minutes or until softened.
Add tomatoes to skillet with remaining juice.
Stir in seasonings and honey and bring to a boil.
Cover and reduce heat to simmer.
Cook for 10 minutes.
When rice is tender, stir into tomato mixture.
Heat until hot, approximately 5 minutes.