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Ingredients:
4 cups brown rice, prepared
1 Tbsp Organic Valley Unsalted Cultured Butter
1 medium Organic Valley Red Bell Pepper, seeded and chopped
2 medium Organic Valley Onions, peeled and chopped
1 cup corn (fresh or frozen)
4 cloves fresh garlic, minced
1/2 tsp cumin, ground
1/2 tsp chili powder
2 large tomatoes, diced
1/3 cup cilantro leaves, washed and chopped
Salt and pepper to taste
1 cup Organic Valley Pepper Jack Cheese
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* For ease, steam brown rice ahead of time. -
Over medium heat, sautˇ onions, corn and garlic in Organic
Valley Unsalted Cultured Butter until onions are translucent.
Add red bell pepper, spices, and tomato and cook for 5 minutes.
- Reduce heat and add brown rice. Stir frequently to prevent
sticking. Adjust spices as desired, or add a splash of tamari
soy sauce. Garnish with fresh cilantro.
Serve With:
- Chips 'n Salsa
- Avocado and Black Bean Dip Sandwich
- Burrito
- Black Bean Dip 'n Veggies
- Chili
Per Serving (excluding unknown items): 397 Calories; 4g Fat
(10.0 % calories from fat); 9g Protein; 81g Carbohydrate;
3g Dietary Fiber; 4mg Cholesterol; 13mg Sodium.
Serving Size: 8
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