South of the Border Rice - National Health Association
Easy and delicious South of the Border Rice made with brown rice, tomatoes, and spices; perfect for Tex-Mex dinners and lunches. Serve with beans for a complete meal.
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Cooking tools:
- Non-stick saute pan
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Can opener
- Stove
- Wooden spoon
- Fork
Ingredients
- 1 cup long-grain brown rice, toasted
- 3 cups water or low-sodium vegetable broth
- 1 14.5-ounce can salt-free chopped/diced tomatoes
- 1 6-ounce can salt-free tomato paste
- 1 medium onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- Optional: cooked beans (see Notes), chopped cilantro
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