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Sides & Salads

Mexican Rice

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

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Servings
4

Ingredients

  • 1 Tbs. olive oil
  • 1 cup instant brown rice
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 8 green onions, chopped (1/2 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 2 Tbs. tomato paste

Preparation

  1. 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.
  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
  • Carbohydrate Content 32 g
  • Cholesterol Content 0 mg
  • Fat Content 4.5 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 427 mg
  • Sugar Content 4 g