|
||||
| 1-3/4 | |
cups | |
water |
| 2 | 14-ounce | cans vegetable broth | ||
| 2 | teaspoons | olive oil | ||
| 1 | cup | uncooked Arborio or other short-grain rice | ||
| 1 | teaspoon | ground cumin | ||
| 1 | teaspoon | ground coriander | ||
| 4 | garlic cloves, minced | |||
| 1 | cup | thinly sliced green onions | ||
| 3/4 | cup | shredded Monterey Jack cheese with jalapeno peppers (3 ounces) | ||
| 1 | teaspoon | hot sauce | ||
| 2 | cups | frozen whole-kernel corn | ||
| 3/4 | cup | chopped bottled roasted red bell peppers | ||
 |
| Combine water and broth in a medium saucepan; bring to a
simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture, cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated. Yield: 4 servings (serving size 1cup) Per serving: 383 Calories.; 12g Protein.; 10.4g Fat; 63.3g Carbs; 583mg Sodium; 3.8g Fiber |
