Best Weight Watchers Friendly Mexican Rice Recipes

Weight Watchers Core Mexican Rice image

Provided by kcook323

Categories Brown Rice

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 teaspoon salt
1 garlic clove, minced
3 tablespoons olive oil
1 cup brown rice, NOT INSTANT
2 cups fat-free chicken broth
1 (10 ounce) can Ro-Tel tomatoes
1/2 cup bell peppers or 1/2 cup red pepper, chopped
1/2 cup onion, chopped

Steps:

Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.
Put salt, 1/2 cup of tomatoes (undrained) and broth in a blender. Process till smooth.
Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.
Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.)
Don't remove the lid during the cooking process.
If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.

Nutrition Facts : Calories 192.4, Fat 7.8, SaturatedFat 1.1, Sodium 889.8, Carbohydrate 27.6, Fiber 1.5, Sugar 1.2, Protein 3.5

Mexican Rice WW image

Provided by Kristin Miller

Categories Rice Sides

Number Of Ingredients 8

1 tsp salt
1 garlic cloved finely chopped
3 Tbsp olive oil
1 c brown rice-not instant!
2 c fat free chicken broth
1 can rotel tomatoes
1/2 c green and or red bell peppers chopped
1/2 c onion chopped

Steps:

1. Heat oil in skillet. Add rice until golden and toasted. Add onion and pepper and lightly sautee.
2. In a blender put salt,garlic, 1/2 cup tomatoes (undrained) and broth. Puree until smooth.
3. Slowly add liquid mixture to rice. You can drain the rest of the tomatoes and add to the rice if you'd like.
4. Bring to a boil, cover and turn heat to low. Simmer until rice is tender, about 1 hour. Do not remove lid while rice is simmering! I usually check the rice package, it tells you how long to cook it for.

Weight Watchers Friendly Mexican Rice image

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.