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Quick Brown Mexican Rice Recipe


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     Quick Brown Mexican Rice

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   5 servings

4 cups frozen or cooked (unseasoned) brown rice
1 tsp olive oil
1/2 medium onion, finely diced
2 medium plum tomatoes, small dice
1 jalapeno, minced
2 garlic cloves, minced
2 Tbsp tomato paste
1/2 tsp cumin
1/4 smoked paprika
1/4 tsp cayenne pepper
1 tsp kosher salt
fresh cracked ground pepper, to taste
5 lime wedges, for serving
chopped cilantro, optional

1. Cook rice according to package directions, set aside.
2. 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.
3. 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 Suggestions
3/4 cup ~200 cals, 5 SP

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