Ingredients
2 cups reduced-sodium chicken broth2 cups uncooked instant rice1 medium green pepper, diced1 small onion, finely chopped1-1/2 teaspoons olive oil2 medium tomatoes, seeded and chopped2 teaspoons dried basil1/4 teaspoon salt
Preparation
In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
Meanwhile, in a small skillet, saute pepper and onion in oil until tender. Add the tomatoes, basil and salt; heat through. Stir into rice.
