Low protein recipes | Mexican rice

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Mexican rice

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Yield

Number of servings: 2

Serving size: 1 cup (250 ml)

Ingredients

2/3 cup (160 ml) short grain rice from Cambrooke foods (2407)
1 tsp (5 ml) olive oil
½ cup (125 ml) finely chopped onion
½ cup (125ml) green bell pepper finely
2 cloves of garlic, chopped
2 tsp (10 ml) chili powder
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) ground cumin
Salt and pepper
½ tomato, finely chopped
¼ cup (60 ml) water

Preparation

In a sauce pan, bring 2 liters of water to a boil. Add the rice and cook over medium heat for 10 minutes. Drain and rinse well with hot water for 1 minute.
In a skillet, heat oil. Cook onions, peppers and garlic for about 3 minutes. Add spices, salt and pepper. Cook for 30 seconds. Add tomatoes and cook for 2 minutes. Add rice and water. Cook until the water is almost all evaporated.

Nutritional facts

Serving
Recipe

Energy

241 kcal
Protein

1.8 g
PHE

78 mg
TYR

28 mg
LEU

77 mg
VAL

62 mg
ILE

45 mg
MET

16 mg
LYS

64 mg

Energy

482 kcal
Protein

3.7 g
PHE

157 mg
TYR

55 mg
LEU

154 mg
VAL

124 mg
ILE

90 mg
MET

33 mg
LYS

129 mg

© Genevieve Lafrance 2024