This creamy sauce is an expanded version of Cooking Light’s Brown Rice Cream. I developed it to go with my Quick Chicken and Cheese Ravioli.

2 cups chicken broth
3/4 cup instant brown rice
1 cup diced tomatoes, drained
1 tsp kosher salt
1/2 tsp pepper
1/4 tsp onion powder
1 cup milk

1. In a small saucepan, bring the broth, rice, tomatoes, and seasonings to a boil.
2. Cover, reduce heat, and simmer 25 minutes.
3. Remove from heat and let stand, uncovered, for 5 minutes.
4. Add the milk and blend until smooth.

Servings: 6