1 ½ cup instant brown rice
1 jalapeno pepper, seeded and minced
2 tsp. chili powder
½ tsp. ground cumin
1 red bell pepper, chopped
1 tbsp. vegetable oil
1 ½ cup vegetable broth
1 cup Monterey Jack cheese, shredded
1 onion, chopped
1 tsp. garlic, minced
1 large tomato, seeded and chopped
In a large saucepan, heat oil over medium high heat.
Add onion and garlic; cook for 3 minutes, stirring occasionally.
Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
Cover, and bring to a boil over high heat.
Reduce heat, and simmer for 4 minutes.
Stir in bell pepper. Cover.
Simmer for 5 minutes, or until liquid is absorbed.
Stir tomato and shredded cheese into hot cooked rice.
Sugar: 10g
:
Calcium: 485mg
Calories: 609kcal
Carbohydrates: 72g
Cholesterol: 50mg
Fat: 27g
Fiber: 7g
Iron: 7mg
Potassium: 585mg
Protein: 22g
Saturated Fat: 17g
Sodium: 1107mg
Vitamin A: 4968IU
Vitamin C: 102mg
