Mexican Rice
Recipe from Vegetarian Times

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.



by 3  people


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Ingredients
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    1   tablespoon 
    olive oil
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    1   cup 
    instant brown rice
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    1   cup 
    frozen corn
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    1   cup 
    frozen peas
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    8   
    green onions, chopped (1/2 cup)
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    3   
    cloves garlic, minced (1 tablespoon)
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    1   teaspoon 
    ground cumin
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    1/2  teaspoon 
    dried oregano
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    2   tablespoons 
    tomato paste

Directions
1.
Heat oil in saucepan over medium-high heat. Add rice, and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.
2.
Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.
Nutrition information
Per Serving: cal. (kcal) 190, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 32, fiber (g) 5, sugar (g) 4, pro. (g) 6, sodium (mg) 427, Percent Daily Values are based on a 2,000 calorie diet
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