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Mexican Browned Rice




Source of Recipe


WW Boards


Recipe Introduction


6 Servings; 2 Points per serving


List of Ingredients




1 1/2 tablespoons oil
1 1/4 cups rice
1 cup chopped red onion
1 jalapeño -- seeded, minced,
with seeds reserved
3 green onions -- thinly sliced
2 3/4 cups low-salt chicken broth
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons chopped cilantro


Recipe



Heat oil in large nonstick skillet over medium-high heat. When hot, add rice. Cook, stirring often, until browned, about 5 to 7 minutes. Browning the rice adds color and a slightly nutty taste. Add red onion, jalapeño and 1 green onion. Stir well. Cook until red onion is softened, about 4 minutes. Stir in broth. Bring to boil, reduce heat to simmer and cook, covered, until rice is just tender and broth absorbed, about 15 minutes. Season with salt and pepper to taste. Stir in remaining green onions and jalapeño seeds to taste (they add the heat). Stir in cilantro just before serving. Serve hot.

Makes 6 servings.
Calories...82...Fat...8 g. Carbs...3 g...Protein...1 g... Sodium...316 mg...Fiber...0.2 g.