South of the Border Rice
Sylvia Melendez-Klinger, MS, RD, Grain Foods Foundation
Earthy cumin makes this side dish a dinner party favorite alongside Mexican-inspired entrees. Try topping leftovers with chili or our chipotle meatballs.
long grain rice uncooked
fat free chicken broth 14 ½ oz.
dried ground cumin
diced tomatoes with chili seasonings undrained, 14 ½ oz.
cooked chicken cut into chunks
whole kernel corn drained, 8 3/4 oz.
Prepare rice according to package directions, using chicken broth instead of water and add cumin.
Once water is almost absorbed, gently fold in remaining ingredients. Continue to cook until water is completely absorbed. Cover and remove from heat. Garnish with chopped cilantro, if desired.
Try this tasty recipe for South of the Border Rice, which is not only packed with grains but is also under 500 calories.
Chicken, Corn, Rice, Tomato
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