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Quick Mexican Brown Rice

Quick Mexican Brown Rice
This Recipe Is:

WebMD Recipe

Your family might be more inclined to like brown rice if it is in a mixed dish like this one.

  • 2 tablespoons
    canola oil
  • 2 cups
    brown rice, uncooked
  • 3 cups
    low-sodium chicken or vegetable broth
  • 1 1/2 cups
    finely chopped white or yellow onions
  • 2 teaspoons
    minced garlic
  • 1 can
    Mexican style tomatoes (41/2 ounces)
  • finely chopped bell pepper (any color)
    salt and pepper, to taste (optional)
  1.  Heat canola oil in a medium nonstick saucepan over medium heat and sauté the rice just until golden (about 5 minutes).
  2. Add 1/2 cup if moisture is needed. Add the onions and garlic and sauté for a couple of minutes.
  3. Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat to low. Simmer, covered, for 20 to 25 minutes or until the broth is absorbed. Add salt and pepper to taste, if desired, and serve.
Nutritional Information

Makes: 8 servings
  • Calories240
  • Protein6 g
  • Carbohydrates43 g
    • Dietary fiber3.3 g
  • Fat5.7 g
    • Saturated fat.9 g
  • Cholesterol2 mg
  • Sodium54 mg
  • Calories from Fat21%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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