Yield: 6 Servings
|1¼ cup||Chicken broth|
|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@...>