This whole grain recipe version of Spanish rice is served in a sweet pepper but could be served in a bowl as a side dish. It goes well with chicken or pork. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in broth. Bring to boiling; add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in tomatoes, corn, and cilantro.

  • Preheat oven to 400 degrees F. Slice tops from sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into sweet peppers; place pepper tops onto rice. Bake, covered with foil, about 30 minutes or until peppers are crisp-tender and rice mixture is heated through.

Nutrition Facts

204 calories; 3 g total fat; 524 mg sodium. 40 g carbohydrates; 5 g fiber; 7 g sugar; 6 g protein;