Mexican Red Rice - 30.7g Carbs
From: The Best Diabetes Cookbook
Servings: 6
Serving Size: about 2/3 cup each
Vegetable cooking spray
1 large tomato, chopped
1/2 cup chopped onion
1 clove garlic, minced
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1 cup converted rice
1 (14 1/2 oz can) reduced-sodium fat-free chicken broth
1/3 cup water
1 carrot, cooked, diced
1/2 cup frozen, thawed peas
Salt and pepper, to taste
Spray large saucepan with cooking spray; heat over medium heat
until hot. Saute tomato, onion, garlic, and herbs until onion
is tender, 3 to 5 minutes. Add rice; cook over medium heat until
rice is lightly browned, 2 to 3 minutes, stirring frequently.
Add broth and water to saucepan; heat to boiling. Reduce heat
and simmer, covered, until rice is tender, about 25 minutes,
adding carrot and peas during last 5 minutes. Season to taste
with salt and pepper.
Servings: 6
Serving Size: about 2/3 cup each
Nutrition per Serving:
146 Calories, 0.4g Fat, 0mg Cholesterol, 41mg Sodium, 4.7g Protein,
30.7g Carbs
Diabetic Exchanges: 2 Bread/Starch
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