Mexican Style Rice

Ingredients:

• 2 cups brown rice
• 2 tbsp extra-virgin olive oil
• 2 medium green bell peppers
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 tbsp fresh lime juice
• 1/4 tsp salt
• 1 medium tomato, roughly chopped
• 1/4  cup chopped fresh cilantro (optional)

Makes 12( 1/2-cup) Servings

1. Cook rice according to package instructions.
2. While rice is cooking, heat oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, garlic, cumin and cayenne; stir to combine. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are well softened, 14-16 minutes. Remove from heat.
3. When rice is cooked, fluff with a fork and transfer to a serving bowl. Stir in pepper mixture, lime juice and salt. Top with chopped tomato and cilantro, if using, and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. I was cooking an oven-roasted chicken with Mexican flavors and was on a roll and this recipe looked to good to pass up. A meal without rice in Mexico is like a party without a pinata. I always loved chicken and rice as a kid and I wanted to kick it up a notch with some Mexican flavor. This rice dish is so delicious and filling with the vegetables and spices I guarantee you will eat this again and again. The cumin, cayenne, green pepper, lime juice and garlic give the rice a spicy flavor. Mexican rice can be prepared up to 1 day ahead and refrigerated in a covered container until ready to use. Heat gently in a double broiler or microwave before serving. You can even freeze the rice for up to a month, Defrost, if frozen, and heat through completely before mixing with the remainig ingredients.