Cooking Light, April 2001
1 3/4 cups water*
2 (14 1/2-ounce) cans vegetable broth*
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers
Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.
Yield: 4 servings (serving size: 1 cup)*
NUTRITION PER SERVING: CALORIES 383(24% from fat); FAT 10.4g (sat 4.6g,mono 3.9g,poly 0.9g); PROTEIN 12g; CHOLESTEROL 17mg; CALCIUM 198mg; SODIUM 583mg; FIBER 3.8g; IRON 3.6mg; CARBOHYDRATE 63.3g
Victoria Abbott Riccardi
Cooking Light, APRIL 2001
*My Notes: I ended up using approximately 1 can of vegetable broth and 1 can of water. This makes 4 large main dish servings and easily would serve 6 as a side dish.
I talked about this recipe HERE.