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Description
Using brown rice and lots of veggies, this side dish that can complementally many meals can easily become a main dish with the addition of more veggies, beans, meat, or meat substitute. I have substituted fresh diced tomatoes with canned ones and used the juice from the can instead of tomato sauce.
Ingredients
US|METRIC
6 SERVINGS
- 1 cup brown rice
- 1 1/2 cups water
- 1 cup tomato sauce
- 1/2 Spanish onion (chopped)
- 1/2 bell pepper (diced)
- 1 jalapeño (small, diced)
- 1/2 cup tomato (diced)
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin powder
- 2 1/2 Tbsp. olive oil
- salt (to taste)
- cheese
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Directions
- Brown rice in 2 tbs. of oil until toasty. At the same time, saute veggies (minus the tomatoes) in a pan with 1/2 tbs. of oil until the onions are almost translucent
- Turn off heat on veggies. Add water, tomato sauce, and spices to the rice. Stir to incorporate. Bring to boil.
- When the rice starts boiling, add veggies. Stir. Lower heat to a simmer. Cover with lid. Simmer for 45 minutes.
- Fluff with a fork. Test rice for tenderness and flavor.
- Serve with shredded cheese and sour cream on top. Healthy tip: no fat Greek yogurt tastes just as good with less calories and fat.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol10mg3% |
Sodium350mg15% |
Potassium320mg9% |
Protein5g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A15% |
Vitamin C20% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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