Ingredients

  • 4 Roma or salad tomatoes (about 1 pound)
  • 1/2 white onion, coarsely chopped
  • 2 cloves garlic
  • 2 Tablespoons butter or oil
  • 1 Cup rice
  • 3/4 Cup California raisins
  • 1 ripe banana, peeled and cut into 1/2-inch rounds
  • 11/2 Teaspoons salt
  • 11/2 Cups chicken broth
  • 1 jalapeño pepper, seeded and chopped (optional)
  • 1/2 Cup chopped fresh cilantro

Procedure

Combine whole tomatoes, chopped onions and garlic in a small ovenproof pan. Place under a hot broiler and broil until tomatoes are lightly charred, about 20 to 30 minutes. Transfer to a food processor and process briefly until coarsely chopped.

In saucepot with lid, heat butter over medium high heat. Add rice and sauté until lightly toasted, about 3 to 5 minutes. Stir in raisins and banana slices; sauté for about 1 minute more. Mix in tomato mixture, salt and chicken broth until well combined. Heat to a near boil; reduce heat to a bare simmer and cook, covered, for about 15 minutes or until rice is done. Remove from heat and stir in jalapeño and chopped cilantro. Serve hot.

Nutrition Facts Per Serving

Calories 260 (Calories from Fat 17%); Total Fat 5 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 10; Sodium 620; Potassium 468; Total Carbohydrate 50; Dietary Fiber 3; Sugars 21; Protein 5; Calcium 33; Iron 2;

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California Raisins are naturally sweet, no-added sugar!