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Arroz a la Mexicana (Mexican Rice)

Source of Recipe

Recipe du Jour - e-mail


Recipe Introduction

To further lower sodium...use reduced-sodium beef broth. WW Points
Exchanges
Yield: 4 servings.

1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic -- minced
1-3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas -- thawed
1/2 cup cooked carrots -- diced

Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or
until rice is tender and liquid is absorbed.

Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.

Per Serving: 261 Calories; 4g Fat (13.9% calories from fat); 10g Protein; 46g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 629mg Sodium. ++++ Exchanges: 2-1/2 Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. ++++ WWP: 5.7