Rice Pilaf
   Servings: 4
 
   Ingredients:
  • 1 cup basmati rice, uncooked
  • 2 cup canned low-sodium chicken broth, undiluted
  • 6 tbsp tomato sauce, salt free
  • 1 tsp vegetable oil
  • 4 tbsp onion, chopped
  • 2 tbsp fresh parsley, chopped
  • 1/2 red bell pepper, diced
  • 1/2 cup currants
  • 1 tbsp fresh thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp Saffron
 
   Preparation:
  1. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Then add onion; sauté for 3 minutes.
  2. Add rice and saffron; sauté for 2 minutes.
  3. Add chicken broth, tomato sauce, salt, and pepper and bring it to a boil, cover, then reduce heat and simmer for 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with parsley.
  4. Stir in 1/2 red bell pepper, diced; 1/2 cup currants; and 1 tablespoon fresh thyme, cook for 15-20 minutes.