Mexican Rice

1 Cup Uncooked Long Grain Rice
1/2 Cup Chopped Onion
2 Cloves Garlic, minced
1/4 teaspoon Salt
1/2 Cup Picante Sauce (mild, medium or hot)
2 Cups Fat Free Chicken Broth
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained
Fat Free Sour Cream (optional)

In a medium saucepan, sauté the rice, garlic and onions until the onions are tender and the rice is golden brown. Add the chicken broth, picante sauce and salt. Stir. Bring to a boil, cover and simmer for 15 minutes. Add the tomatoes and continue to simmer for an additional 5 minutes. Serve with a tablespoon of fat free sour cream for additional points.

Serves: 6 (3/4 Cup Each)
Per Serving: 131 Calories; trace Fat (1.4% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 644mg Sodium. Exchanges: 1/2 Vegetable.
WWP: 2 (www.AimeesAdventures.com)