QUICK MEXICAN BROWN RICE

200 Cals 5 Protein 39 Carbs 3.5 Fats
PREP TIME:
5 mins
COOK TIME:
5 mins
TOTAL TIME:
10 mins
YIELD:5 SERVINGS
COURSE:Side Dish
CUISINE:Latin, Mexican
This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!
INGREDIENTS
4 cups cooked brown rice, if frozen, heated
1 teaspoon olive oil
½ medium onion, finely diced
2 medium plum tomatoes, small dice
1 jalapeno, seeds and membrane removed, minced
2 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper, to taste
5 lime wedges, for serving
chopped cilantro, optional
INSTRUCTIONS
Heat the cooked rice. Set aside.
Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.
Serving: 3/4 cup, Calories: 200kcal, Carbohydrates: 39g, Protein: 5g, Fat: 3.5g, Cholesterol: 17mg, Sodium: 234mg, Fiber: 3g, Sugar: 2gBlue Smart Points:5Green Smart Points:5Purple Smart Points:1Points +:5