TOMATO RICE

2 teaspoons vegetable oil
1/2 cup finely chopped onion
3 cloves garlic, finely minced
2 1/2 cups vegetable broth
1 cup brown rice, uncooked
2 medium ripe tomatoes, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme

Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, 5 minutes.

Add broth and bring to a boil. Add remaining ingredients. Reduce heat to medium-low, cover, and simmer 45 minutes, until rice is tender and most of the liquid has been absorbed.

Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork before serving.

Servings: 6
Source: The Meatless Gourmet: Easy Lowfat Favorites by Bobbie Hinman