2.1 c. Onion, finely chopped
3 garlic cloves, minced
1 c. Long grain rice, uncooked
3 Tbsp. Chili peppers, finely chopped
2 c. Vegetable stock
4.3 tsp. Cumin
2 tbsp. fresh coriander, chopped
Salt to taste (optional)


   1st Spray pan with nonstick butter spray.
   2nd Sauté onion and garlic in fry pan.
   3rd Add rice, jalapenos, broth and cumin to the pot and bring to boil.
   4th Reduce heat, cover and simmer for 20-25 minutes or until liquid is absorbed and rice is soft.
   5th Remove from heat and stir in cilantro.
   6th Season with salt (optional).

Serves: 6

Serving size: about 2 / 3 cups (2 carbohydrate exchanges)

Nutritional analysis (per serving):

116 calories
2 g protein
0 g fat
0 g Sat Fat
27 g carbohydrates
0 g fiber
0 mg cholesterol
384 mg sodium
8 mg calcium
1 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

If you want this dish spicier, add more jalapenos. If you think this is too hot, then put in only 1 tbsp. Jalapenos. Serve with beans or meat.