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Southwestern Brown Rice Recipe
|Vegetable cooking spray/Null||1 (Null)|
|Chopped onion/Null||1⁄2 Cup (8 tbs) (Null)|
|Canned no salt added chicken broth/Null||13 3⁄4 Ounce (1 Can)|
|Water/Null||3⁄4 Cup (12 tbs) (Null)|
|Sugar/Null||1⁄2 Teaspoon (Null)|
|Chili powder/Null||1⁄2 Teaspoon (Null)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Ground cumin/Null||1⁄4 Teaspoon (Null)|
|Dried whole oregano/Null||1⁄4 Teaspoon (Null)|
|Ground red pepper/Null||1⁄8 Teaspoon (Null)|
|Long grain brown rice/Null||1 Cup (16 tbs) (Uncooked)|
|Canned chopped green chiles/Null||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Frozen whole kernel corn/Null||1 Cup (16 tbs), thawed (Null)|
Serving size: Complete recipe
Calories 1078 Calories from Fat 90
% Daily Value*
Total Fat 13 g19.7%
Saturated Fat 2.6 g12.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3412.5 mg142.2%
Total Carbohydrates 210 g70%
Dietary Fiber 16.7 g66.6%
Sugars 20.8 g
Protein 32 g64.4%
Vitamin A 567.4% Vitamin C 271.3%
Calcium 14.3% Iron 33.2%
*Based on a 2000 Calorie diet
Add onion, and saute until tender.
Add chicken broth and next 7 ingredients; bring to a boil.
Stir in rice.
Cover, reduce heat, and simmer 40 minutes.
Stir in green chiles and corn.
Cover and simmer an additional 15 minutes or until rice is tender and liquid is absorbed.