Southwestern Rice
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons vegetable oil | |
| 2 cups white or rice | Uncooked. May use brown rice. |
| 1 onion | Washed, peeled and chopped |
| 1 green bell pepper | Washed, trimmed and chopped |
| 1 cup canned corn | |
| 1 (14 oz.) can tomato sauce | |
| 2 cups water | If using brown rice increase water to 3 cups. |
| 1 teaspoon salt | |
| ½ teaspoon pepper | |
| ½ teaspoon garlic powder |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan over medium heat, heat the oil. | |
| 2 | Add onion and bell pepper and sauté for 5 minutes or until onions are tender. Add rice and stir. Cook 1 minute. | |
| 3 | Add the corn, tomato sauce and water. Heat to boiling. | |
| 4 | Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. | Internal temperature 135 F. |
| 5 | Season with salt, pepper and garlic powder to taste. |
Posted in Side Dish, Starch Side Recipes
