Southwestern Jasmine Rice with Leftover Rice Option
Sauté bell peppers, onions, and garlic in oil, then stir in southwestern seasoning and cooked Jasmine rice. Finish with fresh cilantro for a fast and flavorful Tex-Mex side.
4
servings
Ingredients
- 1 tablespoon (14 g) olive oil
- ½ cup (80 g) chopped onions
- ½ cup (74 g) red peppers
- 1 clove (1 clove) garlic, minced
- 1-2 teaspoons (1-2 teaspoons) southwest seasoning - or chipotle chili powder
- 2 cups (280 g) cooked rice
- fresh cilantro, chopped - chopped
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Sauté 1/2 cup chopped onions and 1/2 cup red peppers. Occasionally, stir them until softened but not brown.
- Stir in 1 clove garlic, minced and 1-2 teaspoons southwest seasoning. Cook until fragrant.
- Add 2 cups cooked rice and toss until heated through and evenly coated.
- Taste and adjust seasoning.
- Garnish with chopped fresh cilantro and serve hot.
Notes
Variation:
Add chopped smoked sausage during step 4 if desired.
Nutritional Information
Serving: 1 | Calories: 150kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 1mg