Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

O'Leary and her chefs adapted a cookbook recipe to offer this tasty and healthful alternative to plain white rice.

Kathy Kitchens
Recipe by Cooking Light October 2006


Recipe Summary test

6 servings (serving size: 2/3 cup rice and 1 lime wedge)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and the next 4 ingredients (through cumin); sauté 3 minutes or until onion is tender. Add rice; sauté 1 minute. Stir in broth, rind, and salt; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Remove from heat. Let stand, covered, 10 minutes. Stir in cilantro. Serve with lime wedges.


Nutrition Facts

168 calories; calories from fat 20%; fat 3.7g; saturated fat 0.7g; mono fat 2.2g; poly fat 0.7g; protein 4.2g; carbohydrates 31.6g; fiber 2.9g; iron 0.8mg; sodium 280mg; calcium 24mg.