3 cups rice, cooked and cooled
1 cup tomato salsa, preferably On the Border
¼ cup tomatoes, diced
¼ cup yellow onions, diced
¼ cup bell peppers of your choice, diced
2 tbsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
¼ tsp chili powder
salt and ground black pepper, to taste
For Serving:
¼ tsp cilantro, per serving
Heat up oil in a deep skillet over medium heat.
Add onions and bell peppers. Saute until translucent.
Add tomatoes, cumin, coriander, chili powder, and paprika. Saute briefly.
Add rice and salsa. Stir to combine.
Continue sauteing until liquid has evaporated, stirring as needed, roughly 5 to 8 minutes.
Adjust seasoning to taste with salt and pepper.
Garnish with chopped cilantro and serve. Best paired with any grilled protein, or as a filling for burritos.
Sugar: 5g
:
Calcium: 91mg
Calories: 795kcal
Carbohydrates: 156g
Fat: 11g
Fiber: 5g
Iron: 3mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 2g
Potassium: 541mg
Protein: 15g
Saturated Fat: 2g
Sodium: 626mg
Vitamin A: 908IU
Vitamin C: 5mg
