Quick Mexican Brown Rice

Quick Mexican Brown Rice – a quick, easy side dish! We LOVE Mexican food in my house, tacos, taco chili, enchiladas, you name it!

 

Quick-Mexican-Brown-Rice

Yield :

Servings: 5 • Serving Size: generous 3/4 cup • Points+: 5 pts • Smart Points: 5

Ingredients :

  • 4 cups frozen or cooked (unseasoned) brown rice
  • 1 teaspoon olive oil
  • ½ medium onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 5 lime wedges, for serving
  • chopped cilantro, optional

Preparation :

  • Cook rice according to package directions. Set aside.
  • Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.  
  • Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

Nutritional Info :

  • Calories: 200
  •  Fat: 3.5 g
  •  Protein: 5 g
  •  Carb: 39 g
  •  Fiber: 3 g
  •  Sugar: 2 g
  • Sodium: 234 mg
  •  Cholesterol: 17 mg

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