Serves: 6
Fruits and Vegetables: ¼ cup per serving
Ingredients
1 teaspoon olive oil
4 cups cooked brown rice
½ medium onion, finely chopped
2 medium plum tomatoes, diced
1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper, ground
¼ teaspoon cayenne pepper (optional)
Directions
- Heat oil in a large skillet over medium-high heat.
- Add onion, tomatoes, and jalapeño pepper. Sauté until tender, about 2 to 3 minutes.
- Add garlic and sauté for 1 minute.
- Add tomato paste, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to evenly coat the vegetables.
- Add cooked rice. Stir and cook for 1 minute or until heated throughout.
Tips
- Add 2 tablespoons chopped cilantro or parsley.
- Serve with lime wedges.
Nutrition Facts
Serving size: ¾ cup; Calories: 180; Carbohydrates: 37 g; Fiber: 3 g; Fat: 2 g; Saturated fat: 0 g; Sodium: 460 mg