| 14 | 30 | 200 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 5 |
| 4 cup | Brown rice, medium-grain, cooked |
| 1 tsp | Extra virgin olive oil |
| 1/2 medium | Yellow onion (finely diced) |
| 2 tomato | Plum tomatoes (diced) |
| 1 medium pepper(s) | Jalapeno pepper (seeds and membrane removed, minced) |
| 2 clove(s) | Garlic (minced) |
| 2 tbsp | Tomato paste, canned |
| 1/2 tsp | Cumin |
| 1/4 tsp | Paprika |
| 1/4 tsp | Cayenne pepper |
| 1 tsp | Kosher salt |
| 1 dash | Black pepper |
| 1 fruit | Lime (cut into wedges) |
| 1/4 cup | Cilantro (coriander) (chopped, optional) |
Cook rice according to package directions. Set aside.
Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add garlic and sauté for another minute.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.
Serve and enjoy!
| Fruit | 0.2 |
| Grain | 1.5 |
| Vegetables | 0.6 |
