Southwestern Brown Rice Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Vegetable cooking spray/Null1 (Null)
 Chopped onion/Null1⁄2 Cup (8 tbs) (Null)
 Canned no salt added chicken broth/Null13 3⁄4 Ounce (1 Can)
 Water/Null3⁄4 Cup (12 tbs) (Null)
 Sugar/Null1⁄2 Teaspoon (Null)
 Chili powder/Null1⁄2 Teaspoon (Null)
 Salt/Null1⁄4 Teaspoon (Null)
 Ground cumin/Null1⁄4 Teaspoon (Null)
 Dried whole oregano/Null1⁄4 Teaspoon (Null)
 Ground red pepper/Null1⁄8 Teaspoon (Null)
 Long grain brown rice/Null1 Cup (16 tbs) (Uncooked)
 Canned chopped green chiles/Null8 Ounce, drained (2 Cans, 4 Ounce Each)
 Frozen whole kernel corn/Null1 Cup (16 tbs), thawed (Null)

Nutrition Facts

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

Directions

Coat a large saucepan with cooking spray; place over medium-high heat until hot.
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.
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