Skinny Mexican Rice

I used this recipe initially for the Spinach and Bean Burrito Wraps but it is so good it can stand on it's own. This is a great side for many dishes and a great and easy recipe for homemade Mexican Rice. I got it from skinnyms.com which has a lot of great low-calorie recipes. This one, done exactly as the recipe says, is only 139 calories per 1 c. serving. Give it a shot!

Ingredients:

• 1 Tbsp. extra virgin olive oil
• 2 cloves garlic, minced (I used 1 clove because it's not my favorite and it turned out great)
• 1 small sweet onion, diced (really easy to dice if you have a food processor)
• 1 c. long grain brown rice (not quick or instant, I didn't have some so I used long grain white rice and it also turned out great)
• 1 tsp. cumin (didn't have so I omitted it entirely)
• 1/2 tsp. black pepper
• Sea salt to taste 
• 1/2 c. freshly chopped cilantro (I used dried to taste)
• 1 14.5-oz. can petit diced tomatoes
• 1 4-oz. can diced green chiles (optional)
• 2 c. vegetable broth, low sodium (chicken broth optional, 1 14.5-oz. can is the perfect amount)

Directions:

1. In a large skillet or sauce pan add oil, turn to medium-low heat and saute onion until tender, about 4 minutes.
2. Add garlic and continue to saute one additional minute.
3. Add remaining ingredients, cover, reduce heat and simmer on low, stirring occasionally, for about 45 minutes or until the rice has soaked up the liquid and is tender.
4. Remove from heat, leave covered and allow to set 10 minutes before serving.

NOTE: The time it takes to cook the rice will depend on the brand and kind. Some take 35 minutes and others an hour. Make sure to check frequently so it doesn't cook too long. 

(http://skinnyms.com/skinny-mexican-rice/)