Description
A delicious blend of vegetables and rice, seasoned with cumin and lime.
Ingredients
Scale
- 1 tablespoon cooking oil
- 1 small onion (minced)
- 1 medium red pepper (minced)
- 1 medium carrot (minced)
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 3 ½ cups chicken stock or vegetable stock (see notes)
- 2 cups brown rice (see notes)
- 1 teaspoon sea salt
- 2 large tomatoes (diced)
- 1 medium jalapeño pepper (minced) (see notes)
- 1 cup frozen corn
- ½ cup cilantro (minced)
- 2 tablespoons lime juice (fresh is best)
Instructions
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, and carrot and cook until the onion is golden, about 5 minutes.
- Stir in the garlic and cumin and let them cook for 1 minute.
- Add the stock, rice, salt, tomatoes, and jalapeño pepper and bring the pot to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for 40 minutes, or until the rice is tender.
- Remove the pot from the heat and stir in the corn, cilantro, and lime juice.
Notes
- The recipe recommends using chicken stock for added flavor, but vegetable stock works as a great alternative for a vegetarian option.
- The brown rice can be substituted with white rice, but adjust the cooking time accordingly.
- Adjust the jalapeño according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg