Roy’s Light Mexican Street Corn Rice

Serves 4 (about 2 cups) 6 Better Balance Bites/Blue Points

Calories 310 Fat 3.8g Carbs 60.5g Protein 11.3g

Serves 6 (about 1 1/3 cups) 4 Better Balance Bites/Blue Points

Calories 207 Fat 2.5g Carbs 40.3g Protein 7.6g

Ingredients

· 1 cup rice

· Cooking spray

· 2 (15 oz.) cans of whole kernel corn, drained

· 1/4 cup diced green pepper (about 1/4 of a large pepper)

· 1/4 cup diced red pepper (about 1/4 of a large pepper)

· 6 scallions, finely chopped, whites separated from the greens (or bunch of chives)

· 1 tsp paprika (I prefer smoked paprika)

· 1/2 tsp ground cumin

· 1/2 tsp salt, or to taste

· 1/4 tsp ground black pepper, or to taste

· 1/4 tsp ground coriander

· 1/4 tsp cayenne pepper, or to taste (optional)

· 1 Tbsp lime juice, or more to taste

· 2 Tbsp light mayo (I used Hellmann’s)

· 2 Tbsp nonfat Greek yogurt

· 1/2 cup fat-free feta (I used Athenos)

· 1/4 cup of chopped parsley (or cilantro)

Preparation

1. Prepare rice as directed on the package.

2. While the rice cooks, spray a large skillet with cooking spray and heat over medium-high heat. Once the pan is hot, add the corn and allow to sit undisturbed for about 5 minutes, until it is lightly charred. Stir, allow to sit another 2-3 minutes, then add the diced peppers and scallion whites, if using. Let it sit undisturbed a few minutes, stir, and allow to sit a few minutes more. Repeat until the peppers and whites are softened, 6-8 minutes.

3. Mix the paprika, cumin, salt, pepper, coriander, and cayenne together in small bowl. Sprinkle over the corn mixture and stir to coat. Add the scallion greens or chives, stir together, and remove from the heat. Allow to cool slightly.

4. Add the lime juice, mayo, and Greek yogurt and stir to combine thoroughly. Add the feta and parsley, toss, then add the cooked rice and stir together.