Mexican Rice

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This rice is made without oil, and using brown rice instead of white to enhance the fibre content. Moreover, lots of fibre-rich and nutritious veggies are also added to this version of the Mexican Rice to help control blood sugar levels and make this a diabetic-friendly recipe.

 

Mexican Rice
Serves 4
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Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Ingredients
  1. 1 1/2 cups soaked and cooked brown rice
  2. 1/2 cup sliced onions
  3. 1 tsp garlic paste
  4. 1 tsp dry red chilli flakes
  5. 3/4 cup sliced capsicum (yellow , green and red)
  6. 1/2 cup sliced tomatoes
  7. 1/2 cup finely chopped and boiled carrots
  8. 1/2 cup finely chopped and boiled french beans
  9. 1/2 cup soaked and boiled kidney beans
  10. salt to taste
Instructions
  1. Heat a broad non-stick pan on a medium flame and when hot, add the onions and garlic and dry roast on a slow flame till the onions turn light brown in colour. Sprinkle a little water to avoid the onions from burning.
  2. Add the red chilli flakes and dry roast on a medium flame for 30 seconds.
  3. Add the capsicum, tomatoes, carrots and french beans and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the kidney beans and salt, mix well and cook on a medium flame for 30 seconds.
  5. Add the brown rice, mix well and cook on a medium flame for another minute.
  6. Serve hot.
Notes
  1. Nutrition (per serving)
  2. Calories: 106
  3. Fat: 0.6 gm
  4. Carbohydrates: 21.3 gm
  5. Protein: 3.8 gm
JayashreePrakashFitness http://jayashreeprakash.com/

 

 

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