Thursday, January 1, 2015

Mexican Fried Brown Rice - $1.25 per serving

Prep time
Cook time
Total time
Serves: 4
  • 2 Tbs olive oil
  • 5 cloves garlic, minced
  • 2 tsp chili powder
  • 1½ tsp cumin
  • ½ tsp paprika (I like smoked)
  • ½ tsp oregano
  • ½ tsp red pepper flakes
  • 1 medium onion, white or purple, chopped
  • 1 bell pepper or 3 mini bell peppers (red or orange), chopped
  • 1 roma tomato, chopped
  • 2 c frozen corn
  • 2 c cooked brown rice
  • about 1¾ c cooked black beans (use canned if you're in a pinch, but rinse them really well)
  • ½ cup cilantro leaves, torn
  • ¼ tsp salt (omit if using canned beans)
  • black pepper to taste
  1. Combine the oil and garlic in a large saucepan or wok. Heat on low about 5 minutes, stirring occasionally. Add the chili powder, cumin, paprika, oregano and red pepper flakes and simmer and stir another 5 minutes.
  2. Add the onion and pepper. Turn the heat up a bit and saute for 5 minutes. Add the tomato and corn and saute for another 5 minutes. Add the brown rice and saute 5 more minutes. Fold in the beans, cilantro and salt. Add some black pepper and any additional seasonings to taste.
Prep time includes cooking black beans from scratch.

This recipe is vegan and gluten free friendly.

Per 215g serving: 335 calories (78 calories from fat); 8.7g fat (13%)(0g trans); 0mg cholesterol (0%); 153mg sodium (6%); 57.6g carbohydrates (19%); 7.7g fiber (31%); 10.2g protein; Vitamin A 24%; Calcium 4%; Vitamin C 83%; Iron 26%; Potassium 22%