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Prep 5min
Total15min
Servings2
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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
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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.
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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.
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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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