Skinny Mexican Rice

Yields: 4 | Serving size: 1 cup | Calories: 139 | Previous Points: 2 | Points Plus: 4 | Total Fat: 3 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 371 mg | Carbohydrates: 23 gm | Dietary fiber: 4 gm | Sugars: 4 gm | Protein: 7 gm

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1 small sweet onion, diced
• 1 cup long grain brown rice (not the quick or instant kind)
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1/2 cup freshly chopped cilantro
• 1(14.5 ounce) can petit diced tomatoes
• 1(4 ounce) can diced green chiles (optional)
• 2 cups vegetable broth, low sodium (optional, chicken broth)

Directions

In a large skillet or sauce pan add oil, turn to medium-low heat and saute onion until tender, about 4 minutes. Add garlic and continue to saute one additional minute. Add remaining ingredients, cover, reduce heat and simmer on low for approximately 35 minutes or until rice has soaked up the liquid and is tender. Remove from heat, leave covered and allow to set 10 minutes before serving.