11Ingredients
260Calories
75Minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic (minced)
  • 1 sweet onion (small, diced)
  • 1 cup long grain brown rice (recommend Uncle Ben's Long Grain Brown Rice - not the quick or instant kind)
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • sea salt (or Kosher, to taste)
  • 1/2 cup chopped cilantro (freshly)
  • 14 1/2 ounces diced tomatoes (petit)
  • 4 ounces diced green chiles (optional)
  • 2 cups vegetable broth (low sodium, optional, chicken broth)
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NutritionView more

260Calories
Sodium33%DV790mg
Fat8%DV5g
Protein12%DV6g
Carbs17%DV50g
Fiber16%DV4g

PER SERVING *

Calories260Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium790mg33%
Potassium510mg15%
Protein6g12%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber4g16%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Danielle H. 15 May 2016
I used a can of Rotel and one finely diced serrano pepper instead of the can of petite diced tomatoes and can of chilis, and used brown basmati rice. It was delicious! I knew it would be good because I've been hooked on the mexican-style quinoa and protein quinoa and black bean wraps, but this is definitely the tastiest mexican-style rice I've made yet!