Texas Rice

Recipe Ingredients

1 tablespoon	15ml	Oil
1 cup	160g / 5.6oz	Rice
1 cup	62g / 2.2oz	Minced white onion
1/3 cup	48g / 1.7oz	Diced green pepper
1		Jalapeño pepper - seeded if desired,
		And minced
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Coarse salt
1 1/2 cups	355ml	Low-sodium chicken broth - (to 1 3/4)
1/2 cup	118ml	Canned diced tomatoes in sauce
1/4 cup	4g / 0.1oz	Chopped cilantro leaves

Recipe Instructions

Heat the oil in a pot over medium-high heat. When hot, add the rice; cook, stirring often, until lightly browned, about 5 minutes. Add the onion, green pepper, jalapeño, garlic, cumin and salt. Cook, stirring often, until the onion softens, about 4 to 5 minutes.

Stir in 1 1/2 cups of broth and the tomatoes. Bring to a boil, then reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand, covered, 10 minutes.

This can be served immediately (after stirring in the cilantro) or made a day ahead and refrigerated. (If made ahead, reheat, covered, in 350-degree oven until hot, about 45 minutes. Add more broth if the rice is too dry. Stir in the cilantro. Serve hot.)

This recipe yields 4 servings.

Each serving: 157 calories; 482 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 27 grams carbohydrates; 4 grams protein; 2.37 grams fiber.

Source:
The Los Angeles Times, 10-09-2002

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