- 2 teaspoons olive oil
- ½ cup chopped onion
- 1 teaspoon chopped seeded pickled jalapeno pepper
- 6 ounces Arborio or short-grained rice
- ¼ cup fresh lime juice
- 2 teaspoons mild or hot chili powder
- ¾ teaspoon dried oregano
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- ¾ cup minced fresh cilantro
- 8 ounces drained cooked red beans
- 3 ounces reduced-fat Monterey Jack cheese, grated
- ½ cup chopped tomato
- ¼ cup chopped drained canned green chiles
In medium saucepan heat oil, add onion and pepper. Cook over medium-high heat, stirring frequently, 5 minutes, until onion is softened. Add rice; stir to coat. Add juice, chili powder, oregano, cumin and salt; stir to combine.
Add ½ cup water to rice mixture; cook, stirring constantly, until liquid is absorbed. Continuing to stir, add another 2 ½ cups water, ½ cup at a time; cook, stirring constantly after each addition, 18-20 minutes, until all liquid is absorbed, rice is tender and mixture is creamy.
Add ¼ cup of cilantro to rice mixture; cook, stirring constantly, 2 minutes. Add beans, cheese, tomato and chiles; cook, stirring constantly, until mixture is heated through and cheese is melted. Remove from heat; stir in remaining ½ cup cilantro. 330 Calories per serving size.
- Yields: 4 servings (1 ¼ cup each)
- Preparation Time: 40-50 minutes (If you have family members helping you or you prepare ingredients the night before, it will cut down on the preparation time.)