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Spicy Brown Rice Veracruz

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  • Prep 5 min
  • Total 15 min
  • Servings 2
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Add something spicy to your family's Mexican cuisine night! Serve brown rice with your meal - a side dish that's ready in 15 minutes!
Updated Oct 6, 2010
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Ingredients

  • 1 teaspoon vegetable oil
  • 3/4 cup instant brown rice
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (10 ounces) diced tomatoes with green chilies, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon chopped fresh jalapeño chilies, if desired

Steps

  • 1
    Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.
  • 2
    Stir in remaining ingredients. Cover and cook over medium-low heat 5 minutes or until rice is tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    This spicy brown rice dish can also double as the main dish in a meatless meal. Serve it in half of a baked acorn squash, topped with a small jalapeño chili. Add a piece of cornbread and a glass of low-fat milk.

Nutrition

350 Calories, 5g Total Fat, 10g Protein, 74g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
960mg
Total Carbohydrate
74g
Dietary Fiber
8g
Protein
10g
% Daily Value*:
Iron
16%
16%
Exchanges:
4 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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