Ingredients
1 medium onion, finely chopped1 cup chopped celery1 cup chopped green pepper1 cup sliced fresh mushrooms1 teaspoon olive oil2 garlic cloves, minced3 cups chopped fresh tomatoes2 cups water1 cup uncooked long grain rice2 tablespoons reduced-sodium soy sauce1 tablespoon minced fresh parsley1/4 teaspoon salt1/4 teaspoon paprika1/8 teaspoon cayenne pepper1/8 teaspoon chili powder1/8 teaspoon pepper6 tablespoons reduced-fat sour cream
Preparation
In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.
