southwestern rice
- Categories
- None
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Chicken broth |
| 1 teaspoon | Cumin |
| 1 teaspoon | Chili powder (up to 2) |
| ¼ teaspoon | Hot pepper sauce, if desired |
| 1 cup | Uncooked instant brown rice |
| 1½ cup | Frozen corn with red & green bell peppers |
| ⅓ cup | Sliced green onions |
| 1 tablespoon | Chopped fresh cilantro |
Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook "Cooking Healthy & Fast."
In medium saucepan, bring broth, cumin, chili powder and hot pepper sauce to a boil; stir in rice. Reduce heat; cover and simmer 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in corn with peppers, onions and cilantro; cook until thoroughly heated.
NUTRITIONAL INFORMATION per ½ cup serving: 90 Calories; 1g Fat; 0mg Cholesterol; 180mg Sodium; Dietary Exchanges: 1 starch Posted to Recipe Page 27 October 96 Date: Sun, 27 Oct 1996 14:57:32 +0500 From: Gourmet Connection <capco@...>
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