Mexican Rice | Oklahoma State University

Ingredients

• Nonstick cooking spray
• 1 cup parboiled brown rice (cooks in 25 minutes)
• 1 medium yellow onion, chopped
• 1 clove garlic, minced
• 2 cups fat-free, low sodium chicken broth, heated
• 1 cup (8 ounces) no salt added tomato sauce
• 3 1/2 cups frozen mixed vegetables, partially thawed
• 2 tablespoons chopped fresh cilantro