Mexican Rice
For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.
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
Calories 190, Total Fat 4.5 g, Saturated Fat 0.5 g, Sodium 427 mg, Carbohydrate 32 g, Fiber 5 g, Protein 6 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Spanish Rice
A can of tomatoes, a few spices, and chopped veggies are all it takes to make this rice side dish recipe. It's lower in sodium than packaged mixes.
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