Mexican-Style Rice
This rice is a hearty blend of flavours that'll have your taste buds doin' the two-step. Paired up with beans, it makes a satisfying breakfast. But it ain't just for brunch. It's a versatile dish that pairs mighty fine with enchiladas, tacos, or fajitas, makin' it a must-have for lunch or dinner. So, grab a plate, load up them tortillas or toast, toss on a colourful side salad, and you'll have all the energy ya need to tackle whatever comes your way.
Ingredients
- ½ red bell pepper diced
- ¾ cup long-grain brown rice
- 1 cup canned low-sodium diced tomatoes (¾ of 13.5-oz can)
- ½ cup water
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp salt
- 1 tbsp minced cilantro leaves
Instructions
- Remove seeds and pulp from half of red bell pepper and dice (about ½ cup).½ red bell pepper
- Wash ¾ cup raw long-grain brown rice several times and drain off excess water. Place in a medium saucepan with 1 cup canned low-sodium diced tomatoes, ½ cup water, the diced red bell pepper, ½ tsp each chili powder and ground cumin, and ¼ tsp salt. Cover with a lid, bring to a boil, then reduce to medium-low and simmer until all liquid has been absorbed (about 25 minutes). Remove from stovetop and stir in 1 tbsp minced cilantro leaves. Fluff with a fork and cover.¾ cup long-grain brown rice, 1 cup canned low-sodium diced tomatoes, ½ cup water, ½ tsp chili powder, ½ tsp ground cumin, ¼ tsp salt, 1 tbsp minced cilantro leaves
Nutrition
Calories: 56kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 240mgPotassium: 170mgFiber: 2gSugar: 2gVitamin A: 620IUVitamin C: 25mgCalcium: 27mgIron: 1mg
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