Engine 2 Mexican-Style Rice

Serves 6
Time 1 hr 5 min

Whole cumin seeds add plenty of flavor and an unexpected texture to this side dish. Serve alongside marinated and grilled meats or as a filling in a bean burrito.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1/4 mediumyellow onion, diced
    1 1/2 teaspoonscumin seeds
    1 3/4 cupslow-sodium vegetable broth, divided
    1 3/4 cupsEngine 2 Plant-Strong® Cantina Style Salsa
    1 tablespoontomato paste
    1 cupbrown basmati rice
    1 smallgreen bell pepper, diced
    1green onion, thinly sliced

Exclusively for Prime members in select ZIP codes.

Method

Place a medium saucepan over medium-high heat. 


When the pan is hot, add onion and cumin seeds; cook, stirring constantly, until the onion begins to brown and stick to the bottom of the pan, 2 to 3 minutes. 


Carefully pour in 1/4 cup of the broth. 


Continue to cook, stirring frequently, until the liquid has evaporated and onion is browned and cooked through, about 5 minutes.


Whisk in remaining broth, salsa and tomato paste. 


Stir in rice and bell pepper and bring to a boil. 


Cover, lower heat and simmer until most of the liquid has been absorbed and rice is just tender, 40 to 45 minutes. 


Remove from heat and let sit 5 minutes. 


Fluff with a fork and serve sprinkled with green onions.

Nutritional Info

Serving Size

Calories

150

Total Fat

1g

Saturated Fat

0g

Cholesterol

0mg

Sodium

180mg

Total Carbohydrate

31g

Dietary Fiber

2g

Total Sugars

2g

Protein

3g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.