One Pan Mexican Rice


1/2 cup uncooked low protein rice
1/4 cup chopped red onion
1/4 cup chopped green or red bell pepper
1 tbsp vegetable oil
1/4 tsp ground cumin
1/8 tsp crushed red pepper
1/4 tsp salt
1/2 tsp chili powder
1 tbsp vinegar
2 tsp canned chopped green chiles
4 tsp whole kernal corn

In a sauce pan, cook rice in boiling water for 12 minutes; rinse and drain. In a skillet, saute the onion and bell pepper over low heat with a mixture of the oil, cumin, red pepper, salt and chili powder. Saute for just a few minutes until onion is tender. Stir in the vinegar, rice, chilies and corn; mix well. Serve hot or cold.

Makes 4 half-cup sevings.

Per recipe: 74 mg phe, 1.6 g protein
Per 1/2 cup serving: 19 mg phe, 0.4 g protein

Printable version