Weight Watchers Friendly Mexican Rice Food

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WEIGHT WATCHERS FRIENDLY MEXICAN RICE



Weight Watchers Friendly Mexican Rice image

We love Mexican rice but don't want to use all of our WW points eating it. My solution was to add lots of zero point veggies! There's only 1/2 cup uncooked white rice in the whole thing.

Provided by Pamela Rappaport

Categories     Rice Sides

Time 40m

Number Of Ingredients 17

1/2 c white rice
few sprays oil
1/2 onion, chopped
1 clove garlic, minced
1 1/2 c water
1 carrot, diced
1 small zucchini, diced
1 small jalapeno, diced
4 plum tomatoes, diced
1/2 can(s) pinto beans, drained and rinsed
1/2 c frozen corn
1/2 c frozen english peas
handful fresh cilantro, rough chop
1 Tbsp chili powder
1 tsp ground cumin
salt and pepper
1 tsp dried oregano

Steps:

  • 1. Lightly spray non stick skillet with oil.
  • 2. Add rice and cook over med heat until opaque. Add onion and garlic and saute lightly.
  • 3. Add water and spices including salt and pepper. If you like a more red rice like in a restaurant, add a teaspoon of paprika.
  • 4. Add rest of ingredients except peas and fresh cilantro. Cover, reduce heat to low, and cook for 20 minutes. Stir occasionally and add more water if needed. Depends on how juicy the tomatoes are.
  • 5. Add the peas and cilantro during the last 5 minutes. Taste test for salt and tenderness of rice before serving.
  • 6. note: I calculate there are 14 points on the blue Weight Watchers plan for the whole thing! At 4 huge servings that's 3.5 points. Great with chili.

SOUTHWEST VEGETARIAN BAKE - WEIGHT WATCHERS FRIENDLY



Southwest Vegetarian Bake - Weight Watchers Friendly image

Just finished this for supper after making it for the first time. It was warm and comforting with just the right amount of heat. Very filling - didn't even miss the meat! I made and baked in advance and then froze until I was ready to serve it. Yummy! Adapted from the Taste of Home Casseroles, Slow Cooker and Soups. 5.5 points per 1/8 of casserole.

Provided by cookingfor1

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup brown rice, uncooked
1 1/2 cups water
15 ounces kidney beans, rinsed
14 ounces diced tomatoes
3 ounces diced green chilies
8 ounces corn, drained
1 cup salsa
1 cup reduced-fat sour cream
2 cups Mexican blend cheese
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cilantro, chopped

Steps:

  • In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
  • In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.
  • Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.
  • Bake, uncovered at 350 degrees.
  • Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.
  • Let stand 10 minutes before serving.
  • Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.

Nutrition Facts : Calories 324.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 46.5, Sodium 869.1, Carbohydrate 35.4, Fiber 5.6, Sugar 7.1, Protein 14.2

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