Yield: 4 Servings
|½ cup||Brown rice|
|1 teaspoon||Olive oil|
|½ cup||Finely chopped red pepper|
|½ cup||Chopped green onion|
|1 \N||Clove garlic; minced|
|1 teaspoon||Chili powder|
|¼ teaspoon||Ground cumin|
|1 can||(7oz) no-salt added whole kernal corn; drained|
|1 tablespoon||Canned chopped green chiles|
In a medium saucepan, bring water, rice and salt to a boil over high heat.
Cover and reduce heat to low. Simmer until water is absorbed and rice is tender, about 30 minutes. In a large skillet, heat oil over medium heat.
Add pepper;cool, stirring, for 2 minutes. Add green onions, garlic, chili powder, and cumin. Cook,. stirring, for 30 seconds. Add corn and chilies; cook until heated through, about 2 minutes. Stir in rice. Remove from heat.
Carefully press some hot rice mixture firmly into a 1/2cup measure. Unmold timbale onto serving plate. Repeat with remaining mixture. Serve immediately.
Per Serving: Calories-145 Fat-2g (13%) Carbohydrates-29g Protein-3g.
Sodium-202mg Fiber-not specified Recipe from-Healthy Meals in Minutes Posted to recipelu-digest by Abtaxel@... on Feb 4, 1998