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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This rice is as easy as one of those pouches, but better for your tastebuds and heart. Since Mexican is on the menu weekly at my house, I make up several batches worth of cumin/cilantro/bouillon and then just use 1 1/2 tablespoons of the mix. Modified from TOH. Ingredients:
1 1/2 cups instant brown rice, uncooked |
1 medium onion, diced |
1 medium green pepper, diced |
1 tablespoon unsalted butter |
1 garlic clove, minced |
1 1/2 cups water |
1 teaspoon dried cilantro |
2 teaspoons ground cumin |
2 teaspoons sodium-free chicken stock powder |
1/2 cup salsa |
1/2 teaspoon lime juice |
Directions:
1. In a large skillet, saute the rice, onion and green pepper in the butter until the rice is lightly browned and veggies are tender-crisp.
2. Add the garlic and cook 1 minute.
3. Stir in the water, cilantro, cumin, boullion and bring to a boil.
4. Cover, reduce heat and simmer for 5 minutes.
5. Remove from heat and allow to stand 5 minutes.
6. Stir in salsa and lime juice.
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