Versatile Mexican Rice

READY IN: 35mins

INGREDIENTS

  • 1 1⁄2 tablespoonscanola oil
  • 1⁄2 cuponion, finely chopped(red or white)
  • 1⁄2 cupred pepper, finely chopped
  • 3garlic cloves, pressed
  • 2cupslong grain rice (such as jasmine)
  • 1 (14 ounce) can tomato sauce
  • 1 (4 ounce) can green chilies, drained
  • 1tablespoontaco seasoning
  • 1tablespoongranulated sugar
  • 1⁄2 tablespoondried chipotle powder
  • 1teaspoonground cumin
  • 1⁄2 teaspoonhot paprika
  • 1⁄4 teaspoonground turmeric
  • 1⁄4 teaspoonsea salt
  • 3cupslow sodium chicken broth
  • 2roma tomatoes, seeded and diced
  • 1tablespooncilantro, chopped

    • NUTRITION INFO

    Serving Size: 1 (323) g

    Servings Per Recipe:6

    Calories: 327

    Calories from Fat 45 g 14 %

    Total Fat 5.1 g 7 %

    Saturated Fat 0.7 g 3 %

    Cholesterol 0 mg 0 %

    Sodium 536.4 mg 22 %

    Total Carbohydrate62.4 g 20 %

    Dietary Fiber 3.3 g 13 %

    Sugars 7.9 g 31 %

    Protein 8.8 g 17 %

    DIRECTIONS

  • In a large pan over medium heat, add oil. When hot, add onions and red peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute. Add rice and toast until golden brown, about 6 to 7 minutes.
  • Add tomato sauce and green chiles; stir to combine. Season with taco seasoning, sugar, chipotle chili powder, cumin, paprika, turmeric and sea salt; stir well before pouring in broth. Bring to a boil, cover and reduce heat; simmer for 13 to 14 minutes or until rice is cooked through. Stir in tomatoes and garnish with cilantro before serving.

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