Mexican Style Rice
I substituted brown rice for processed white rice and it works great, although cooking time is a little longer than white rice and may require a bit more liquid. But it's certainly a healthy alternative to ordinary white rice. But it looks and tastes South-of-the-border for sure! A delicious side dish.
- Preparing Time: 25 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/4 tsp salt
- 1 tbsp butter
- 1 tsp cumin ground
- 14 or 15 oz. broth, vegetable or chicken
- 1 cup diced tomatoes, canned
- 1 cup rice, brown or white uncooked
- 1/2 cup roasted red pepper canned
- 1 14.5 oz black beans canned
- Carbohydrate 1.80935854166758 g
- Cholesterol 7.62578125327025 mg
- Fat 3.01946489706705 g
- Fiber 0.616666639963786 g
- Protein 0.354555937512929 g
- Saturated Fat 1.83358895911466 g
- Serving Size 1 1 Serving (32g)
- Sodium 21.9928333420946 mg
- Sugar 1.19269190170379 g
- Trans Fat 0.266364395919699 g
- Calories 35 calories
In a 4 qt sauce pan, melt butter and saute onion and garlic for 2 minutes. Ad rice and continue cooking, stirring until rice turns lightly brown (if using white rice). Stir in the broth, roasted peppers, black beans, cumin and salt. Bring to boil and reduce heat, cover and simmer for approx. 20 minutes or until rice is tender. When done, let the rice stand covered for around 5 minutes, then fluff it up with a fork and serve hot.
