Southwestern rice

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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