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Green Chile Brown Rice

Yield Makes 6 Servings


  • 1 cup Mahatma® or Carolina® White or Whole Grain Brown Rice
  • 1 chicken-flavored bouillon cube
  • 1 teaspoon vegetable oil
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 jalapeño pepper, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • juice of 1 lime
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped
  • lite sour cream, optional
  • low-fat Cheddar cheese, shredded, optional

How to Make It

  1. Prepare rice according to package directions, adding the bouillon cube to water.

    Heat oil in a large skillet over medium heat. Add bell pepper, onion, garlic, jalapeño, oregano, and cumin. Sauté 5 minutes or until vegetables are tender.

    Stir in cooked rice, lime juice, green onions and cilantro. If desired, top with optional ingredients

    TIP: To save time, you can substitute 2 cans of chopped green chilies for the bell pepper, onion, and garlic.

    Calories: 136 /serving
    Total fat: 2 g
    Sat. fat: 3 g
    Trans fat: 0 g
    Cholesterol: 0 mg
    Sodium: 196 mg
    Carbohydrates: 27 g
    Fiber: 2 g
    Protein: 3 g