Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Victoria Abbott Riccardi
Recipe by Cooking Light April 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.

    Advertisement
  • Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.

Nutrition Facts

383 calories; calories from fat 24%; fat 10.4g; saturated fat 4.6g; mono fat 3.9g; poly fat 0.9g; protein 12g; carbohydrates 63.3g; fiber 3.8g; cholesterol 17mg; iron 3.6mg; sodium 583mg; calcium 198mg.
Advertisement