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Prep 15min
Total30min
Ingredients11
Servings8
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Ingredients
1
cup uncooked basmati or regular long-grain white rice
2
tablespoons oil
3
cinnamon sticks
1
(11-oz.) can whole kernel corn, red and green peppers, drained
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1/2
teaspoon salt
1/4
teaspoon minced gingerroot
1 3/4 cups water
1 1/2
teaspoons butter
1
tomato, cut into 6 slices
Fresh parsley sprigs
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Steps
1
In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain.
2
Heat oil in medium nonstick saucepan over high heat until hot. Add rice and cinnamon sticks; cook and stir 2 minutes.
3
Add corn, chiles, salt, gingerroot and water; mix well. Partially cover; bring to a boil. Reduce heat to low; cover and simmer 7 to 8 minutes or until water is absorbed. Stir in butter; fluff with fork. Let stand, uncovered, 5 minutes. Remove cinnamon sticks. Spoon into serving bowl. Garnish with sliced tomatoes and parsley sprigs.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
170
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
310mg
13%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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