Monday, August 30, 2010

Healthy & Easy Mexican Rice

If you're a huge fan of Mexican food like I am, then you'll love this quick and easy recipe!  It's kind of a mixture of a couple of different recipes that I've tried out and tips I've recieved from several people.  Feel free to use it as it is, or change it completely for your next Taco Tuesday! 

Mexican Rice
Serves 4
4 Weight Watchers Points per serving

1 can of Ro*Tel Origina Diced Tomatoes and Green Chilies
1 cup of Mahatma white rice
1 cube of Knorr Chicken Bouilon

1 tbsp Butter (optional)

Place the rice into a rice cooker.  Pour the juice from the can of Ro*Tel into a 2 or a 4 cup microwaveable measuring cup and throw the tomatoes and chilis into the rice cooker also. 

Fill the measuring cup that contains the tomato juice up to 2 cups with warm water.  Throw in the cube of Chicken Bouilon and microwave the liquid for one minute.  Stir the mixture to dissolve the cube of bouilon and throw it in with the rice and tomatoes. 

For a little extra moisture, you can add a tablespoon of butter.  But that's just my preference.  Save yourself a few calories and don't add it in.  See if I care. 

Serve it with tacos, enchiladas, chili rellenos, beans, etc.  But here's a warning for you very sensitive folks out there: it is a bit spicy.  Those of you that put Tapatio and Tabasco on everything won't think it's spicy at all, but I'm not warning you.  I'm warning the sensitive folks! 

Eat happy! 


1 comment:

Laura said...

Yum! Great idea..the hubby loves rice so this will be a good non-boxed version. :)