Spanish Rice

Related recipes: Diabetic Chef, Garlic, Herbs, Low-Fat, Onions, Potlucks, Rice, Side Dishes, Soya-Free, Sweet Pepper, Tomatoes, Wheat-Free

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 Tbsp (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
Calories: 291
Protein: 7g
Fat: 2g
Carbohydrates: 63g
Sodium: 462mg
Cholesterol: 0mg
Fibre: 2g