Mexican Rice

Ingredients

• Whole grain Total

  Cereals ready-to-eat, general mills

  1 cup or 40g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Chicken broth

  Soup, canned, ready-to-serve

  1 ½ cup or 360g

• Onions

  Sweet, raw

  ½ onion or 166g

• Green bell pepper

  Sweet, green, raw

  ½ large (2-1/4 per lb, approx 3-3/4" long, or 82g

• Jalapeno peppers

  Raw

  100g

• Tomatoes

  Red, ripe, raw, year round average

  1 slice, medium or 20g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. n a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.