Spicy Brown Rice Veracruz

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! MORE+ LESS-

By Betty Crocker Kitchens

October 6, 2010

teaspoon vegetable oil

3/4

cup instant brown rice

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

can (10 ounces) diced tomatoes with green chilies, undrained

can (8 ounces) tomato sauce

1/2

teaspoon chopped fresh jalapeño chilies, if desired

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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.

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.