| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Chicken broth |
| 1 |
ts |
Cumin |
| 1 |
ts |
Chili powder (up to 2) |
| 1/4 |
ts |
Hot pepper sauce, if desired |
| 1 |
c |
Uncooked instant brown rice |
| 1 1/2 |
c |
Frozen corn with red & green bell peppers |
| 1/3 |
c |
Sliced green onions |
| 1 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook
"Cooking Healthy & Fast."
In medium saucepan, bring broth, cumin, chili powder and hot pepper sauce
to a boil; stir in rice. Reduce heat; cover and simmer 5 to 10 minutes or
until rice is tender and liquid is absorbed. Stir in corn with peppers,
onions and cilantro; cook until thoroughly heated.
NUTRITIONAL INFORMATION per 1/2 cup serving: 90 Calories; 1g Fat; 0mg
Cholesterol; 180mg Sodium; Dietary Exchanges: 1 starch
Posted to Recipe Page 27 October 96
Date: Sun, 27 Oct 1996 14:57:32 +0500
From: Gourmet Connection <capco@norwich.net>
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”