Mexican Fried Rice

This diabetes-friendly alternative to traditional Mexican rice recipes curbs carbs by increasing the veggie to rice ratio, favors healthy fats thanks to crunchy pumpkin seeds, and amps up the fiber by subbing brown rice instead of white. Mexican Fried Rice is a power-packed rice recipe that swaps unhealthy for nutritious ingredients without sacrificing any of the flavors you love.

 

* Courtesy of Diabetes Comfort Food Diet by Laura Cipiullo © 2015 www.robertrose.ca  Reprinted with publisher permission. Available where books are sold.

* photo by Mitch Mandel/Rodale Images


Ingredients
1
tablespoon
Olive Oil
1
onion, chopped
1
medium zucchini, chopped
1
chayote squash, peeled, seeded and chopped
1
red bell pepper, chopped
1
teaspoon
ground cumin
1 1/2
cups
cooked brown rice, chilled
1
cup
green pumpkin seeds, toasted
1/2
teaspoon
salt
2
tablespoons
Fresh cilantro
1
teaspoon
freshly grated lime zest
Directions
In large nonstick skillet, heat oil over medium-high heat. Cook onion, zucchini, squash, pepper, and cumin, stirring, 5 minutes, or until tender-crisp.
Add rice and cook, stirring often, 2 minutes, or until lightly toasted. Stir in pumpkin seeds and salt and cook, stirring, 1 minute. Remove from heat and stir in cilantro and lime zest.
Reprinted With Permission From The Diabetes Comfort Food Diet Cookbook

The base number of servings for this recipe is 8
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