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About.comLow Fat Cooking
Mexican-style Rice
Mexican-style Rice
Fiona Haynes
At a Glance
Prep Time : 10min
Cook Time : 10min
Course : Side Dish
Special : Easy, Gluten-Free, Low Fat
Type of Prep : Sauté, Simmer
Cuisine : Mexican, Southern, Tex-Mex
Occasion : Family Dinner, Potluck
Spiciness Indicator : Mild
 
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Mexican Rice and Beans

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Mexican Rice and Beans makes a great side dish for a grilled chicken, fish or pork entree, or use as a burrito filling, with a sprinkling of reduced-fat cheese.

INGREDIENTS:

  • 1 cup finely chopped yellow onion
  • 2 jalapeno peppers, finely chopped
  • 1 tsp cumin
  • 2 cups hot cooked rice (microwavable for speed or parboiled)
  • 1 15-ounce can crushed tomatoes
  • 1 cup frozen sweet corn
  • 1 15-ounce can less sodium black beans or pinto beans
  • 2 tbsp freshly chopped cilantro

PREPARATION:

In a medium skillet coated with nonstick cooking spray, sauté onions and jalapeno peppers until softened. Sprinkle cumin and cook for 1 minute. Add rice, crushed tomatoes, sweet corn and black beans, and simmer for 10 minutes.

Serve with broiled fish, chicken or pork.

Serves 4-6.

Per Serving: Calories 273, Calories from Fat 10, Total Fat 1g (sat 0.1g), Cholesterol 0mg, Sodium 348mg, Carbohydrate 56.1g, Fiber 9.2g, Protein 9.7g

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