Ingredients

Preparation time: 10 minutes
Cooking time: 25 minutes

1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 cup uncooked long-grain white rice, preferably converted
13 3/4-ounce can chicken or vegetable broth
1/4 cup water
2 cups chopped tomatoes
1/2 cup diced cucumber
8 Kalamata olives (pitted and halved)
1/4 cup chopped basil or thinly sliced green onions
1 1/2 cups shredded mozzarella, feta (plain or flavored) or Asiago cheese

Directions

In a medium saucepan, saute onion and garlic in oil over medium heat for 5 minutes.

Add rice; cook 1 minute, stirring constantly. Add broth and water, bring to a boil. Reduce heat; cover and simmer 20 minutes or until liquid is absorbed. Stir in tomato, cucumber, olives and basil; transfer to six serving plates. Top each plate with 1/4 cup cheese. Makes 6 servings.

Nutrition information per 1-cup serving: 250 cal., 12 g pro., 8 g fat (3.5 g saturated fat), 15 mg chol., 400 mg sodium, 33 g carbo, 2 g fiber.