Yields 2 to 4 servings
When I started writing this book, I knew I wanted it to be as healthy as possible while still delivering heaps of flavor. One of my typical healthy swaps is white rice for brown rice. But, alas, in this recipe, it was just too much of a compromise on the flavor. The truth is that Mexican rice is much, much tastier with white rice. Brown rice, while wonderful in other dishes, is just a letdown here. So I’m sticking to my white-rice guns on this one. If you’re strongly opposed to eating white rice, you can make this exact recipe using quinoa instead and it’s still really good.
For the Rice (or Quinoa) Base
1 teaspoon canola or vegetable oil
½ cup diced red, white, or yellow onion (about ½ medium onion)
1 teaspoon minced garlic (about 2 small cloves)
1 cup medium-grain white rice or quinoa
½ cup tomato sauce
½ to 1 teaspoon salt
2 cups water
For the Bean Topping
1 (15-ounce) can black or pinto beans, drained and rinsed
1 cup chopped lettuce or spinach
1 handful chopped tomato
Optional Additions:
1 handful chopped cilantro added in step 3
¼ cup corn kernels added in step 3
¼ cup frozen peas and chopped carrots added in step 3
½ teaspoon ground cumin added in step 3
Optional Toppings:
1 avocado, sliced
½ cup Cashew Cream (see page 249)
Freshly ground pepper, to taste
Directions:
1. In a medium pan with a lid, heat the oil over medium-high heat. Add the onion and garlic and cook for 3 minutes or until the onion becomes tender and translucent.
2. Add the uncooked rice (or quinoa) and cook until it’s golden, 2 to 3 minutes.
3. Add the tomato sauce, salt, and water, and stir.
4. Bring the mixture to a boil, cover the pan with a lid, and reduce the heat to low. Simmer for 20 minutes.
5. Remove from the heat. Fluff the rice (or quinoa) and serve it topped with the beans, lettuce, and tomato.
MY TIPS:
