MEXICAN BROWN SUGAR RECIPES

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QUICK MEXICAN BROWN RICE RECIPE - SKINNYTASTE



Quick Mexican Brown Rice Recipe - Skinnytaste image

This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

Provided by Gina

Categories     Side Dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 5

Number Of Ingredients 14

4 cups cooked brown rice (if frozen, heated)
1 teaspoon olive oil
½ medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
5 lime wedges (for serving)
chopped cilantro (optional)

Steps:

  • Heat the cooked rice. Set aside.
  • Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.
  • Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

Nutrition Facts : ServingSize 3 /4 cup, Calories 200 kcal, CarbohydrateContent 39 g, ProteinContent 5 g, FatContent 3.5 g, CholesterolContent 17 mg, SodiumContent 234 mg, FiberContent 3 g, SugarContent 2 g

QUICK MEXICAN BROWN RICE RECIPE - SKINNYTASTE



Quick Mexican Brown Rice Recipe - Skinnytaste image

This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

Provided by Gina

Categories     Side Dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 5

Number Of Ingredients 14

4 cups cooked brown rice (if frozen, heated)
1 teaspoon olive oil
½ medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
5 lime wedges (for serving)
chopped cilantro (optional)

Steps:

  • Heat the cooked rice. Set aside.
  • Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.
  • Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

Nutrition Facts : ServingSize 3 /4 cup, Calories 200 kcal, CarbohydrateContent 39 g, ProteinContent 5 g, FatContent 3.5 g, CholesterolContent 17 mg, SodiumContent 234 mg, FiberContent 3 g, SugarContent 2 g

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