Mexican Rice
A wonderful side dish for any Mexican Meal

• 1 cup long grain white rice
• 1 Tablespoon vegetable oil
• 1 1/2 cups fat-free chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon (without MSG)
• Salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Per Serving: 152 Calories; 3g Fat (15.4% calories from fat); trace Saturated Fat; 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 254mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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