Makes 4 servings
- 1 cup red rice
- ¼ cup scallions (white ends only)
- ½ cup corn
- 1 ½ cups no added salt chicken broth
- 1 tablespoon olive oil
- 1/8 teaspoon black pepper
Preheat oven to 350 degrees.
Rinse the rice. In the bottom of an oven ready 12-inch round pot, place the olive oil. Cook on medium heat until the oil is hot. Add the scallions and corn and cook for 10 minutes. Add the rinsed rice and chicken stock and bring to a rolling boil. Do not stir. Turn the heat off, cover the pot and place in the oven for 35 minutes or until all of the stock is evaporated.
Nutritional information per serving: 210 calories, 4 g fat, 0.5 g saturated fat, 10 mg cholesterol, 50 mg sodium, 41 g carbohydrates, 3 g fiber, 4 g protein.