Southwest Wild Rice

Tuesday, January 24, 2012

Southwest Wild Rice adapted from Debbi Does Dinner
Adapted from $5 Dinners

1/4 cup lime juice
2/3 cup brown rice
2/3 cup wild rice
1/2 onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1 1/2 cups frozen corn
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained and rinsed
1 tsp. cumin
1 tsp. chili powder
Salt and pepper to taste

In a large saucepan, bring 4 cups of water, plus the lime juice to a boil. Add the brown rice, wild rice and chopped onion. Return to a boil, reduce heat to medium, cover and let cook for 45 - 50 minutes, or until brown and wild rices are tender.

Once the rice is cooked, add the green pepper, diced jalapeno, corn, diced tomatoes, black beans, cumin and chili powder. Mix well. Season with salt and pepper to taste.

Total calories = 1550 calories
6 servings = 258 calories per serving

-I did not use a jalapeno.

Here's what you'll need:

Cook rice according to package directions.

Dice up green peppers.

Dice up an onion.

Drain and rinse the black beans.

Drain and rinse the corn.  Add to the beans and pepper/onion.

Add the diced tomatoes.

Once the rice is cooked, add the bowl.

Add the herbs.

Here's what you'll end up with:
Our Thoughts:
When I decided to make Chicken Tortilla Cake, I knew that I wanted to make this dish as a side.

I love all of these ingredients individually so I knew that I would love it as a whole and I was right.  All of the textures along with the cumin and chili powder made for a great dish.

I have leftovers so I am definitely going to use the suggestion to make an omelet tomorrow morning!

Hope you enjoy!


Chris said...

Looks like a great stuffing for a veggie burrito too!

Post a Comment