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Preparation facts
Yield: 6 servings
Ingredients
1 tsp (5mL) olive oil
1/2 (90g) cup diced onion
1/2 cup (75g) diced red bell pepper
1/2 cup (75g) diced green bell pepper
2 tsp (6g) finely diced jalapeño pepper
1 Tbs (9g) chopped garlic
1 10–oz (285g) can tomatoes, diced
3 cups (720mL) chicken stock
2 tsp (5g) cumin
2 cups (400g) basmati rice
1/2 cup (90g) chopped green onions
2 tsp (2g) chopped fresh cilantro
1 tsp (6g) salt
1/4 tsp (1g) black pepper
Directions
Heat the olive oil in a large pot over medium heat. Add the onion, red
and green bell pepper, jalapeño pepper, and garlic. Cook about 4 minutes or until the
onion is translucent. Add the tomatoes, chicken stock, cumin, and rice. Stir gently. Bring the
liquid to a boil, reduce the heat to low, and simmer for 15 to 20 minutes.
When the rice is finished, add the remaining ingredients and mix well.
Serve immediately.
Nutrition facts
Serving Size 1 serving
Calories 140
Calories from Fat 23 (17%)
% Daily Value*
4%Total Fat 3g
3%Saturated
Fat 0.6g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.4g
1%Cholesterol 4mg
24%Sodium 564mg
8%Potassium 283mg
8%Total
Carbohydrate 24g
5%Dietary
Fiber 1.4g
Sugars 4g
Sugar Alcohols 0g
11%Protein 5g