Ingredients

2 slices uncooked bacon, chopped
1 medium onion, chopped
1 cup shredded carrots (about 2 medium)
1-2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
3 cups low-fat milk
2 cups reduced-sodium chicken broth
3 cups cooked brown rice
1 (16-ounce) package frozen corn or 1 (17-ounce) can corn, drained
6 large sourdough round rolls, hollowed out, leaving 1/2-inch walls
Green onions for garnish

Directions

Cook bacon in Dutch oven over medium-high heat until bacon is crisp, 5-7 minutes. Drain all but 1 tablespoon fat. Add onion, carrots, jalapenos, garlic, chili powder and cumin. Cook 3-5 minutes, stirring constantly until onion is tender. Reduce heat to medium. Add milk, broth, rice and corn. Cook, stirring, 10-12 minutes until mixture boils. Cook 1 minute more; remove from heat. Ladle into bread rounds. Garnish with green onions. Serves 6.

Nutrients per serving: 590 calories, 7 grams fat, 15 milligrams cholesterol, 780 milligrams sodium, 110 grams carbohydrate, 4 grams dietary fiber, 10 grams protein. Recipe from "30 Days to a Healthier Family."