| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 1/3 | c | Water |
| 1/2 | c | Brown rice |
| 1/8 | ts | Salt |
| 1 | ts | Olive oil |
| 1/2 | c | Finely chopped red pepper |
| 1/2 | c | Chopped green onion |
| 1 | Clove garlic; minced | |
| 1 | ts | Chili powder |
| 1/4 | ts | Ground cumin |
| 1 | cn | (7oz) no-salt added whole kernal corn; drained |
| 1 | tb | Canned chopped green chiles |
INSTRUCTIONS
In a medium saucepan, bring water, rice and salt to a boil over high heat. Cover and reduce heat to low. Simmer until water is absorbed and rice is tender, about 30 minutes. In a large skillet, heat oil over medium heat. Add pepper;cool, stirring, for 2 minutes. Add green onions, garlic, chili powder, and cumin. Cook,. stirring, for 30 seconds. Add corn and chilies; cook until heated through, about 2 minutes. Stir in rice. Remove from heat. Carefully press some hot rice mixture firmly into a 1/2cup measure. Unmold timbale onto serving plate. Repeat with remaining mixture. Serve immediately. Per Serving: Calories-145 Fat-2g (13%) Carbohydrates-29g Protein-3g. Sodium-202mg Fiber-not specified Recipe from-Healthy Meals in Minutes Posted to recipelu-digest by Abtaxel@aol.com on Feb 4, 1998
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