Mexican Rice (Mcdougall)
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| ½ | pound |
mushrooms
sliced |
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
water
|
|
| 16 | ounces |
tomatoes
chopped |
|
| 4 | ounces |
green chili peppers, canned
chopped |
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | dash |
red hot pepper sauce
or two |
*
|
| 5 | cups |
brown rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
water
|
|
| 462.4 | ml/g |
tomatoes
chopped |
|
| 115.6 | ml/g |
green chili peppers, canned
chopped |
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 1 | dash |
red hot pepper sauce
or two |
*
|
| 1.2 | l |
brown rice
cooked |
|
Directions
Sauté the onion, green pepper, scallion, mushrooms, and garlic in the ½ cup of water for 10 minutes.
Add the remaining ingredients and mix well.
Cook over low heat for about 10 minutes, or until heated through, stirring frequently.
