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Spanish Rice

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A great way to have your rice. Feel full but less fat..

Preparation Time 10 min | Cooking Time 20 min | 4 servings

Ingredients

1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1 sprig fresh thyme (optional)
2/3 cup converted rice
1 cup chicken stock or water
1/2 cup canned tomatoes, drained
1/4 cup corn kernels
salt to taste
freshly ground black pepper

Steps

Preheat the oven to 350°F.
In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown.
Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
Add the stock, tomatoes and corn and bring to a boil over high heat.
As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.
Add the salt, pepper, and fluff with a fork.