Mexican Rice - cooking recipe

Ingredients

1/2 c. brown rice (raw)
1 1/2 c. green onion, chopped
2 oz. tomato sauce
1 clove garlic, chopped
1 1/4 c. chicken stock
1 Tbsp. picante sauce to taste
1/2 stalk celery, chopped
1 carrot, chopped
1/4 tsp. chili powder
1 bay leaf
1/4 green or red bell pepper, chopped

Preparation

Spray a skillet with vegetable spray.
Over medium heat, stir rice, onions and garlic in skillet until rice browns slightly. Add tomato sauce, stock, picante sauce, celery, carrots, chili powder, bell pepper and bay leaf.
Stir and bring to a boil. Reduce heat and cover.
Simmer 40 minutes until liquid is absorbed.
Remove bay leaf before serving.
Serves 6 with 3/4 cup servings, 72 calories, 0.6 grams fat and 2 grams protein.