| 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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