Total Time
25mins
Prep 5 mins
Cook 20 mins

This is a good side dish for Mexican food also low fat.

Ingredients Nutrition

Directions

  1. Use a 3 qt.
  2. saucepan with tight fitting lid to cook the rice.
  3. Combine water and salt in pan and bring to a rolling boil.
  4. Add rice and cover, reduce heat to low.
  5. Cook rice for about 20 minutes, until grains are tender and water is absorbed.
  6. While rice is cooking, prepare vegetables.
  7. Chop Roma tomatoes into small pieces, and put into small bowl.
  8. Season lightly with salt, sprinkle in the vinegar, and toss to cover all tomato pieces.
  9. Cut off root ends and about 2 inches of green tops from washed green onions.
  10. Slice onions into very thin rings and add to tomatoes.
  11. As soon as rice is finished, stir in tomatoes, onion, cilantro leaves, and green chiles.
  12. Salt and pepper to taste.
  13. Serve hot, with a dab of sour cream if you like.

Reviews

(4)
Most Helpful

Fabulous! Lots of flavor with a minimum of work. All present gave it a 5* review.

MizzNezz March 18, 2002

This is a great rice dish with some heat to it! I used regular onions and tomatoes and fresh green chilies, and this made a fantastic lunch with a small cup of curds (yogurt).

Anu March 08, 2002

This was a lovely accompaniment to Denise in NH's Recipe#25394 - Roquefort Chicken Breast - a great combination! Thank you Terri!

NotQuiteVegetarian May 17, 2007

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