Spanish Rice

This recipe serves:  1 2 4

1/4 teaspoon butter, unsalted
4 teaspoons finely chopped onions
1/4 sprig fresh thyme (optional)
1/4 cup converted rice
1/3 cup chicken stock or water
2 tablespoons canned tomatoes, drained
1 tablespoon corn kernels
salt to taste
freshly ground black pepper
1. Preheat the oven to 350°F.

2. 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.

3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.

4. Add the stock, tomatoes and corn and bring to a boil over high heat.

5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.

6. Add the salt, pepper, and fluff with a fork.

Serving Size: 1/3 cup

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