Mexican Rice (Weight Wathcers)

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1 tsp salt
1 clove garlic, minced
3 tbsp olive oil
1 cup brown rice, not instant
2 cup fat-free chicken broth
1 can (10 oz) diced tomatoes with green chilies, undrained, divided
1⁄2 cup bell pepper, chopped
1⁄2 cup onion, chopped


  • Preparation time: 10 min
  • Cooking time: 60 min
  • Ready at 70 min
  1. Add rice into heated oil and cook until it becomes golden and toasted. Add bell pepper, onion, and garlic and then saute these ingredients slightly.
  2. Add 1/2 cup of tomatoes, salt and broth. Mix all within a blender until a silky blend.
  3. Pour the liquid from the blender into the rice mixture. If needed, the rest of extra tomato can be drained and added to the rice.
  4. Bring the mixture to a boil, cover, and simmer with low heat until rice becomes tender after about 1 hour or as mentioned on the package.
  5. Keep the cooking pot covered during the cooking process.
  6. Note: If there is no fresh garlic, 1/2 teaspoon garlic powder can be added to the blender.

Inspired by

Nutritional Information

Serving Size: 1 (140 g) | Servings Per Recipe: 6 |

Per serving: 6 SmartPoints; 5 PointsPlus

Amount Per Serving

Calories 192
Total Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 890mg
Total Carbohydrate 28g
Dietary Fiber 2g
Sugars 1g
Protein 4g

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