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By Dawn Hall, author of the Busy People’s Cookbook Series

My friends and family think this tastes like it came from a fancy Mexican restaurant, and that is a great compliment.

1 (10-ounce) can enchilada sauce
1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with green chiles, not drained
2 cups enriched, parboiled long grain rice (I use Uncle Ben’s)

In a medium-size, nonstick saucepan over medium-high heat, combine the enchilada sauce, chicken broth, and tomatoes. Bring to a boil. Stir in the rice. Reduce the heat to medium, cover, and simmer for 20 minutes. Remove from heat. If all of the liquid is not absorbed, let the rice stand, covered, for 5 minutes.

Fluff with a fork and serve.

Yield: 16 (1/2-cup) servings

Calories: 97 (0% fat)
Total Fat: 0g
Cholesterol: 0mg
Carbohydrate: 21g
Dietary Fiber: 1g
Protein: 3g
Sodium: 222mg
Diabetic Exchanges: 1 1/2 starch

Preparation time: 2 minutes
Cooking and resting time: 25 minutes
Total time: 27 minutes