Guest guest Posted December 3, 2001 Report Share Posted December 3, 2001 * Exported from MasterCook * Simple Mexican Rice Recipe By : The Cooking Cardiologist, by Richard Collins, page 121 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1 medium green pepper -- seeded and chopped 10 ounces packaged frozen corn -- thawed 1 1/4 cups vegetable broth 1 cup medium or hot salsa 1 1/2 cups fat-free Minute Instant Rice 1/2 cup fat-free shredded cheddar cheese Serving size: 6 In a large nonstick skillet over medium heat, heat 1/4 cup vegetable broth. Add onion and green pepper to hot broth and cook until tender. Add corn, remaining 1 cup of vegetable broth and salsa. Bring ingredients to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes and fluff with a fork. Pour into serving dish, sprinkle with cheese, cover, and let stand until cheese melts. Nutritional analysis: Calories 151, Fat 0, Cholesterol 0, Carbohydrate 31, Protein 6, Sodium 397. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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