|
|
RECIPES:
SIDE
DISHES - RICE and POTATO
Fiesta Rice
|
Fiesta
Rice |
|
|
|
|
|
Complements any
Mexican meal...
|
|
2
tsp |
|
olive oil |
|
|
10
ounce |
|
package frozen whole kernel corn, thawed |
|
|
1
Tbs |
|
butter |
|
|
1
cup |
|
chopped green onions |
|
|
1˝
cups |
|
uncooked brown rice |
|
|
1
tsp |
|
ground cumin |
|
|
1
tsp |
|
minced garlic |
|
|
2
cups |
|
fat-free, less-sodium chicken broth |
|
|
1/8
tsp |
|
freshly ground black pepper |
|
|
dash
of |
|
salt |
|
|
14.5
ounce |
|
can
diced tomatoes with chiles, undrained |
|
|
15
ounce |
|
can
black beans, rinsed and drained |
|
|
˝
cup |
|
freshly chopped cilantro |
|
|
1
Tbs |
|
fresh lime juice |
|
|
|
|
|
|
1 |
Heat oil in
a medium saucepan over medium-high heat. Add
corn to pan; cook 10 minutes or until corn
starts to brown, stirring occasionally. Remove
from pan; set aside. |
|
2 |
Melt butter
in pan. Add onions; sauté 5 minutes or until
tender. Stir in rice, cumin and garlic; cook 1
minute. Add chicken broth, pepper, salt, and
diced tomatoes to pan; bring to a boil. Cover,
reduce heat, and simmer for 45 minutes, stirring
occasionally. Remove from heat; stir in reserved
corn and beans. Cover and let stand 10 minutes.
Stir in cilantro and juice. |
|
|
|
|
Servings: 8 |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
243.76 |
|
|
Calories From Fat (15%) |
|
36.50 |
|
|
|
|
% Daily Value |
|
Total Fat
4.16g |
|
6% |
|
|
Saturated Fat 1.34g |
|
7% |
|
|
Cholesterol
3.82mg |
|
1% |
|
|
Sodium
626.46mg |
|
26% |
|
|
Potassium
445.98mg |
|
13% |
|
|
Carbohydrates
45.80g |
|
15% |
|
|
Dietary Fiber 6.19g |
|
25% |
|
|
Sugar 1.76g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
39.61g |
|
|
|
|
Protein
7.76g |
|
16% |
|
|
WW POINTS 4.4 |
|
|
|
|
|
|
|
|
Recipe Source |
|
Cooking Light |
|
|
|
|
|
|
|
|
PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again. "Lots
of flavor packed into one rice dish. Loved that this was low fat!"
-San Jose, CA
|
|
