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Cancun
Corn |
3/4 cup chopped onions or scallions
1/2 cup chopped fresh parsley leaves
1 large garlic clove, minced
1-1/2 cups Jersey Fresh sweet corn kernels
2-1/2 cups cooked long-grain white or brown rice
1/2 cup chopped fresh cilantro leaves |
1
can of tomato sauce, 8 oz. size
1 tsp. mild chili powder
1/4 tsp. dried thyme leaves
1/8 tsp. ground black pepper
1/2 Tbsp. olive oil
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In a 12"
non-stick skillet, combine scallions, parsley, garlic and oil. Cook over
medium heat, stirring frequently, until the scallions are tender. Stir
in the corn and cook, stirring, until the corn is heated through. Stir
in the cooked rice, cilantro, tomato sauce, chili powder, thyme, and pepper.
Simmer and cook for 5 minutes. Serves 5.
Per serving:
207 calories, 0 milligrams cholesterol, 1.9 grams of total fat (8% of calories),
0.3 grams of saturated fat. |
