Mexican Rice

[Guest guest]

Mexican Rice

 

You can use white rice in this recipe if you prefer:

simply reduce the water to 3 cups and cook for 18, not

30, minutes.

 

 

 

Ingredients

 

 

- - Cooking spray

1 - medium onion, cut into small dice

1 - small red bell pepper, cut into small dice

1 - small green bell pepper, cut into small dice

1 1/2 teaspoons finely chopped fresh garlic

1/2 teaspoon dried oregano

2 cups (15 oz/450 g) long-grain brown rice

4 cups (32 fl oz/960 ml) water

1 5-ounce (435-g) can diced low-sodium tomatoes,

drained

1 - bay leaf

1/2 teaspoon sea salt

1/4 teaspoon ground cumin

 

 

Preparation - Estimated cooking time: 30-60 minutes -

 

1 Spray a large pot once with cooking spray. Place pot

over low heat, add onions and peppers, and cook,

stirring often, until vegetables are soft, about 5

minutes.

2 Stir in garlic and oregano. Cook for 15 seconds.

3 Add rice and stir once. Add water, tomatoes, bay

leaf, salt and cumin. Bring to a boil. Turn the heat

down to maintain a simmer.

4 Cover and cook for 30 minutes, or until all liquid

has been absorbed. Do not stir or rice will become

sticky. Remove bay leaf before serving.

 

Nutritional Analysis

Number of Servings: 8 servings

Per Serving

Calories 194 Carbohydrate 41 g

Fat 1.6 g Fiber 2.9 g

Protein 5 g Saturated fat 0.3 g

Sodium 157 mg

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

New DSL Internet Access from SBC &

http://sbc.