SPICY MEXICAN
RICE
no count
Source: The Low-Fat Way to Cook
2/3 cup long-grain brown rice, uncooked
1/2 cup chopped onion
1/3 cup chopped green pepper
1 cup tomato
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
1 1/2 cups beef stock
Coat pan with cooking spray; place over medium-high heat until hot. Add rice, onion, and green pepper; saute until rice is lightly browned and vegetables are crisp-tender. Stir in tomato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20-25 minutes or until rice is tender and liquid is absorbed
Source: The Low-Fat Way to Cook
2/3 cup long-grain brown rice, uncooked
1/2 cup chopped onion
1/3 cup chopped green pepper
1 cup tomato
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
1 1/2 cups beef stock
Coat pan with cooking spray; place over medium-high heat until hot. Add rice, onion, and green pepper; saute until rice is lightly browned and vegetables are crisp-tender. Stir in tomato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20-25 minutes or until rice is tender and liquid is absorbed
