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 image placeholder

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.

Submitted by: Recipe Group Member