This is a low sodium adaptation of a recipe found in Fine Cooking magazine. Filling and flavorful, it partners wonderfully with Tex-Mex dishes, grilled meat, burgers and refried beans.
SODIUM CONTENT: 59 mg per serving
2 T. olive oil
1/2 c. diced onion (1 small onion)
1 1/2 T. minced garlic (about 4 cloves)
1 c. diced red bell pepper (1 medium pepper)
1/2 c. green bell pepper (1/2 medium pepper)
1 1/2 t. no-salt-added chili powder (available online at healthyheartmarket.com)
1 t. ground cumin
1 1/2 c. long grain rice
2 1/2 c. low-sodium chicken broth
1 15-oz. can no-salt-added whole tomatoes, drained and diced
1 fresh cherry pepper or jalapeno pepper, minced
2 1/2 T. chopped fresh cilantro
Heat the oil in a large saucepan (one with a tight-fitting lid) over medium. Add the onion, garlic and diced peppers and cook, stirring, 3 minutes. Add the chili powder and cumin and cook, stirring, another 3 minutes. Add the rice and stir well to incorporate, making sure all of the rice grains are coated. Reduce heat to medium-low (or low if the rice begins to stick or scorch) and cook, stirring, 5 minutes. Add the water, bouillon and tomatoes and stir well. Raise heat to high and bring to a boil. Once boiling, reduce heat to low, cover securely and simmer 18 minutes. Remove from heat and let sit 5 minutes. Remove lid and add the minced hot pepper and cilantro and very gently fluff and incorporate. Serve immediately.
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