Themed Dinners
Sometimes, I get into ‘themed’ meal moods. Recently, I invited our neighbors over for dinner and decided on a Mexican theme. We are serving margaritas, fajitas, jicama salad and veggie tacos tonight. Black beans, sour cream, guacamole, Mexican rice, sautéed veggies, tortillas, and salsa. What’s there to not like?!
I hope to publish the recipe for veggie fajitas soon, but in the meantime, here’s the supporting star of the evening.
The Super Delicious Mexican Rice: Carb – but without the heavy baggage that regular white rice comes with. How so? For one, instead of white rice, which is bereft of most nutrition from the bran, I have used organic brown Basmati rice. Also, instead of serving plain old rice, I’ve oomphed up the rice with the addition of plenty of vegetables and healing spices.
Pairing
So much so, this dish can stand alone by itself and be served on its own – perhaps with some healthy Jicama Salad, Guacamole, Broccoli-Corn Stir Fry, Crunchy Baked Plantain Chips and a Spice Mulled Wine – to make it an international night.
Rice Recipes
If you love healthy rice-based dishes, check out a few of our favorites:
- Bisi Bele Baath
- Vegetable Multigrain Khichdi
- Brown Jeera Rice
- Egg Tomato Spicy Rice
- Brown Rice Vegetable Pulao
- Savory Brown Rice Pongal
- Brown Rice Khichdi
- Curd (Yogurt) Rice Recipe
The hull and bran in brown rice provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. Tomatoes are a great source vitamin C and along with carrots and bell peppers here, provide a host of other nutrients.
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Mexican Rice
Ingredients
- 1 Cup Brown Rice - Long Grain, Basmati, Organic
- 4 Cloves Garlic - Fresh, Chopped
- 1 Pepper Jalapeno - Small, Chopped
- 1/2 Cup Onion - Fine Cut
- 1/2 Cup Tomato - Fine Cut
- 1/2 Cup Carrots - Fine Cut
- 2/3 Cup Green Bell Peppers - Fine Cut
- 1 Cup Vegetable Broth - Organic, Low Sodium
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Sea Salt - Himalayan Pink
- 2 Tablespoons Coconut Oil - Extra Virgin
Instructions
- Heat oil, splutter cumin seeds. Add garlic and sauté for 10 seconds.Add jalapeño and sauté for another 10 seconds. Add chopped onions and sauté until slightly translucent.
- Add washed rice, and gently roast for 5 minutes until the rice kernels turn slightly brown; add chopped tomatoes, salt and vegetable broth and cook rice until almost all the water has been absorbed.
- Add chopped carrots and bell peppers, stir gently. Close the lid and let cook on low flame until rice is done. Fluff rice with a fork.
- Transfer to serving dish.
