Brown Rice Timbales
- 1-1/3 cup Water
- 1/2 cup Brown rice
- 1/8 tsp Salt
- 1 tsp Olive oil
- 1/2 cup Finely chopped red pepper
- 1/2 cup Chopped green onion
- 1 Clove garlic; minced
- 1 tsp Chili powder
- 1/4 tsp Ground cumin
- 1 can (7oz) no-salt added wholekernal corn; drained
- 1 Tbsp Canned chopped green chiles
In a medium saucepan, bring water, rice and salt to a boil over high heat. Cover and reduce heat to low.
Simmer until water is absorbed and rice is tender, about 30 minutes. In a large skillet, heat oil over medium heat.
Add pepper; cool, stirring, for 2 minutes. Add green onions, garlic, chili powder, and cumin.
Cook, stirring, for 30 seconds. Add corn and chilies; cook until heated through, about 2 minutes.
Stir in rice. Remove from heat. Carefully press some hot rice mixture firmly into a 1/2 cup measure. Unmold timbale onto serving plate.
Repeat with remaining mixture.Servings:
Submitted by: Recipe Group Member
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