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Mexican Corn Rice

VIEWS 2259

Energy (kcal) - 148

Protein (g) - 3.9

Carbohydrate (g) - 30

Fat (g) - 4.2

Khyati's Health-O-Meter Says:

The health benefits of brown rice start with its fiber content, which has been shown to reduce high cholesterol levels and also is an excellent grain choice for people with diabetes. Addition of corn in the Mexican rice makes it healthier as corn kernel is a good source of vitamin A and also is known to aid in weight loss.

  • Olive oil - ½ tsp
  • Garlic minced - 2 cloves
  • Onion, diced - ½ 
  • Brown rice  [raw] - 30g
  • Tofu - 20g
  • Corn kernels - 2tbsp
  • Diced carrots, peas - ½ cup
  • Chilli powder - a pinch
  • Cumin powder - a pinch
  • Salt and freshly ground black pepper, to taste
  • Tomato, diced - ½ 
  • Coriander -  ½ tsp for garnish
  • Water - 2 cup
Step 1 Wash and soak rice in water for 15-20 minutes. Drain and keep it aside Step 2 Heat ulive oil over medium heat. Saute the Tofu and keep aside.  Step 3 Add garlic and onion, stir frequently, until onion becomes translucent.  Step 4 Stir in the rice and add a cup of water, and simmer it for 2 minutes.  Step 5 Add corn, carrots, peas, chili powder, and cumin; season with salt and pepper.  Step 6 Bring to a boil; cover, reduce heat and simmer until rice is cooked through about 18-20 minutes. Stir in tomatoes. Add tofu.  Step 7 Garnish with coriander. Serve immediately.

Mexican Corn Rice - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2259


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