Categories: Diabetic Chef, Low-Fat, Low-Sodium, Potlucks, Side Dishes, Soy-Free, Wheat-Free
1 tsp (5mL) olive oil
1/2 (90g) cup diced onion
1/2 cup (75g) diced red bell pepper
1/2 cup (75g) diced green bell pepper
2 tsp (6g) finely diced jalapeño pepper
1 Tbsp (9g) chopped garlic
1 10–oz (285g) can tomatoes, diced
3 cups (720mL) chicken stock
2 tsp (5g) cumin
2 cups (400g) basmati rice
1/2 cup (90g) chopped green onions
2 tsp (2g) chopped fresh cilantro
1 tsp (6g) salt
1/4 tsp (1g) black pepper
Heat the olive oil in a large pot over medium heat. Add the onion, red and green bell pepper, jalapeño pepper, and garlic. Cook about 4 minutes or until the onion is translucent. Add the tomatoes, chicken stock, cumin, and rice. Stir gently. Bring the liquid to a boil, reduce the heat to low, and simmer for 15 to 20 minutes.
When the rice is finished, add the remaining ingredients and mix well. Serve immediately.
Nutrition Facts
Calories: 291
Protein: 7g
Fat: 2g
Carbohydrates: 63g
Sodium: 462mg
Cholesterol: 0mg
Fiber: 2g
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The information presented in VitaminLore is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.