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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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
- 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.
- 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