Mexican Rice II
En Español
Serving Size: 1 cup
Yield: 6 servings
|
|
Ingredients:
1 cup rice
1 medium chopped yellow onion
1 chopped garlic clove
2 hot water
2 chicken bouillon cubes, low sodium
1 can (8 ounces) tomato sauce
3 1/3 cups frozen vegetables (peas and carrots)
2 Tablespoons chopped fresh cilantro |
|
Instructions:
1. Lightly spray a large saucepan with nonstick cooking spray.
2. Add rice to saucepan. Cook over medium heat, stirring occasionally, until lightly browned. Stir in onion and garlic. Cook for 2 to 3 minutes. Add hot water, bouillon cubes and tomato sauce, stirring until bouillon cubes are dissolved. Reduce heat to low. Cover and simmer for 20 minutes.
3. Add frozen vegetables. Cover and simmer for an additional 10 minutes or until all moisture is absorbed.
4. Sprinkle cilantro on top of cooked rice. Serve. |
Cost:
Per Recipe: $ 3.21
Per Serving: $ 0.53 |
Source:
Adapted from:
It’s So Easy
Contra Costa Health Services
California 5 A Day
Author:
California 5 A Day |
Categories:
Eat Less Saturated Fats, Trans Fats and Cholesterol
Eat More Fruits and Vegetables
Hispanic
Vegetarian
Stovetop/Hot Plate
Side Dishes
|
|
