Mexican Brown Rice
- Number of Servings: 8
Ingredients
.5 Tbsp olive oil2 cups brown rice1/4 of medium onion chopped1/2 jalapeno chopped4 cloves garlic minced1/2 cup salsaapprox 4 cups low sodium chicken broth1/4 to 1/2 bunch of fresh cilantro chopped
1.Rinse (wash) rice in large fine-mesh strainer under cold water until water runs clear (about 1 1/2 minutes). Shake vigorously in strainer to remove all excess water.
2. Heat oil in pan over med-high heat. Add rice & chopped onion, stirring frequently for about 6 minutes. Reduce heat to medium & add garlic & jalapeno; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
3. Pour rice mixture into rice cooker. Add 1/2 cup of salsa (or more to taste). Add approx 4 cups of chicken broth (follow instructions for amount of liquid for brown rice in your rice cooker). Cook on "quick rice". When done, stir & then stir in cilantro. Close lid to rice cooker for a couple of minutes to heat your ciliantro. (Add alittle salt as needed.)
Serving Size: makes 8 1/2-cup servings approx
Number of Servings: 8
Recipe submitted by SparkPeople user WOMACKFAM5.
2. Heat oil in pan over med-high heat. Add rice & chopped onion, stirring frequently for about 6 minutes. Reduce heat to medium & add garlic & jalapeno; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
3. Pour rice mixture into rice cooker. Add 1/2 cup of salsa (or more to taste). Add approx 4 cups of chicken broth (follow instructions for amount of liquid for brown rice in your rice cooker). Cook on "quick rice". When done, stir & then stir in cilantro. Close lid to rice cooker for a couple of minutes to heat your ciliantro. (Add alittle salt as needed.)
Serving Size: makes 8 1/2-cup servings approx
Number of Servings: 8
Recipe submitted by SparkPeople user WOMACKFAM5.
Nutritional Info Amount Per Serving
- Calories: 77.4
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 108.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
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