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Mexican Rice
This side dish teams well with most beef or chicken dishes.
Ingredients
1 cup (140 g) uncooked long-grain white rice
¾ cup (85 g) chopped green bell pepper
1 cup (115 g) chopped onion
¼ cup (30 g) diced celery
2 tablespoons chopped roasted mild green chile
1 garlic clove, minced
2 tomatoes, peeled and chopped
¼ cup (30 g) frozen green peas
1 cup (250 ml) low-sodium chicken broth
1 cup (250 ml) water
½ teaspoon black pepper
½ teaspoon dried leaf oregano
½ teaspoon chili powder
Details
Serves: 4
Method
Spray a large nonstick skillet with olive oil cooking spray; heat over medium heat. Add rice and sauté briefly; do not brown. Remove rice to a bowl. In same skillet, sauté bell pepper, onion, celery, green chile and garlic until onion is golden brown. Add tomatoes and peas. Return rice to skillet. Add broth and water to rice along with black pepper, oregano and chili powder. Cover, reduce heat to low, and simmer 20 to 25 minutes or until broth is absorbed. Fluff rice with a fork before serving.
Each serving contains:- Cal.153, Cal. from Fat 7, Protein 4g, Carb.33g, Total Fiber 3g, Total Fat 1g, Sat. Fat 0g, Chol.1mg, Sodium 70mg
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