I have never made Mexican Rice from scratch before, have you? I thought it would be really hard, especially because I wanted to it me a Weight Watchers Recipe. It turned out to be super simple to make. I wish I had know that years ago. Wow! Now I can make it all of the time. Especially since it is only 2 points for 1/2 cup of rice. I thought that was pretty good. I was fortunate to come up with this recipe the first time I tried it. I have even been using it in my scrambles eggs after I work out in the mornings. I'll share that recipe with you next week. I served this with chicken tacos and refried beans. It was a big hit.
I am really having fun making new recipes that are Weight Watchers friendly, and it is not a difficult task. I am even coming up with desserts. I'll share my recipe for ice cream sandwiches in a few weeks, once I have perfected them. I'm still working on that recipe. I'm trying to keep them to 2 points. Good things to share in the future.
Mexican Rice A Weight Watchers Recipe
Serves 10 - 1/2 cup servings
Weight Watchers Smart Points - 2 points
1/2 cup diced onions
1 tsp minced garlic or 2 cloves
2 1/2 cups rice
1 can diced tomatoes with habanero chili peppers (you can substitute a milder version like green chilis instead)
1 6 oz can sliced black olives drained
2 cups chicken broth
2 cups water
1 1/2 tsp salt
1/4 tsp pepper
Saute onions until translucent, then add garlic and cook for 1 minute.
Add the mexican rub, diced tomatoes, black olives, chicken broth, water, salt, and pepper and bring to a boil.
Next, add in the rice and stir Bring to a boil again. Cover pan, land reduce heat to a simmer.
Cook for about 20 minutes, until the liquid is absorbed.