Mexican Rice (with optional black beans for a complete meal) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Mexican Rice
2. Vegetarian Times Issue: March 1, 2008 p.38 — Member Rating: 111
3. For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.
4. Ingredient List
5. Serves 4
6. * 1 Tbs. olive oil
7. * 1 cup instant brown rice
8. * 1 cup frozen corn
9. * 1 cup frozen peas
10. * 8 green onions, chopped (1/2 cup)
11. * 3 cloves garlic, minced (1 Tbs.)
12. * 1 tsp. ground cumin
13. * 1/2 tsp. dried oregano
14. * 2 Tbs. tomato paste
15. Directions
16. Heat oil in saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and sauté 1 minute.
17. 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.
18. Nutritional Information
19. Per SERVING: Calories: 190, Protein: 6g, Total fat: 4.5g, Saturated fat: 0.5g, Carbs: 32g, Cholesterol: mg, Sodium: 427mg, Fiber: 5g, Sugars: 4g
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