rice timbale and salsa

rice timbale and salsa

prep time: 20 minutes
cook time: 20 minutes
ready in: 40 minutes

makes: 6 servings, 1 cup each


  • 1 Tablespoon olive oil
  • 1/2 red bell pepper, seeded and finely diced
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1½ cups uncooked long grain rice
  • 2 cups low sodium chicken broth
  • 1/2 cup fresh cilantro, chopped
  • 3 cups fresh salsa


  1. Heat the oil in a medium saucepan pan over medium-low heat. Add the red pepper, shallots and garlic and cook for 5 minutes.
  2. Add the rice and stir well. Add the stock and bring to a boil. Reduce heat to medium-low, cover and cook about 17 minutes, until rice is tender. Mix in the cilantro.
  3. Spray 6 small ramekins with non-stick cooking spray. Spoon rice into the ramekins, pressing down firmly with back of a spoon. Turn the ramekins upside down on the center of 6 plates or bowls to unmold rice and spoon equal amounts of salsa around the rice.

per serving: 240 calories, 4g fat, 0g saturated fat, 0mg cholesterol, 410mg sodium, 46g carbohydrate, 3g fiber, 3g sugars, 6g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.