One of the things I love best about traveling to Mexico is their fabulous, flavorful cuisine.
From sun up to sun down, we are thinking about, talking about and planning where to go and
what to eat.
From Puerto Vallarta to Mazatlan, Acapulco and Guatalajara, we relished each and every bite!
The food is that good!
Next to their amazing beans, guacamole and salsa, my favorite dish is their mildly, hot and spicy
One of the things I love best about traveling to Mexico is their fabulous, flavorful cuisine. Next to their amazing beans, guacamole and salsa, my favorite dish is their mildly, hot and spicy Mexican rice.
Since I am not in Mexico anymore, I love to recreate some of their specialties with a high-fiber,
organic twist by substituting brown rice for white rice and organic vegetable broth for the chicken
broth they typically use.
The secret to getting making and fluffy Mexican rice that doesn’t stick together is to thoroughly
rinse the uncooked rice under cold water for a couple minutes to remove the excess starch.
3 or 4 medium ripe organic tomatoes, seeded and roughly chopped
1 medium organic onion, roughly chopped
3 or 4 cloves organic garlic, peeled
2 organic jalapeno peppers, seeded
¼ cup extra virgin olive oil
2 cups long-grain, organic brown rice, thoroughly rinsed
2 cups organic vegetable broth
Fresh organic cilantro, stems removed and finely chopped
Sea salt and pepper, to taste
2 organic limes, cut into wedges
Preheat oven to 350 degrees.
Roughly chop tomatoes, onion, garlic and jalapenos and add to blender or food processor.
Process thoroughly until mixture is smooth.
In a large oven-safe skillet with a tight-fitting lid, heat olive oil over medium heat.
Once hot, add rinsed rice and stir constantly with wooden spoon for 5 or 6 minutes or until
it starts to turn brown.
Add broth and pureed tomato mixture to pan.
Stir until thoroughly combined with rice.
Bring to a boil while stirring occasionally, and then remove from heat.
Cover skillet with lid and place in pre-heated oven on middle shelf.
After 15 minutes, remove lid and carefully stir contents of pan.
Cook another 15 minutes or until all excess moisture in pan has been absorbed.
Remove from oven and stir in fresh cilantro.
Season with salt and pepper, to taste.
Serve with wedges of fresh lime to help “brighten” the taste.
Sometimes I garnish this dish with fresh, sliced scallions with extra zip!
I love to eat this rice dish with a side of savory black beans and a fresh, organic, garden
salad topped with avocado slices, sliced red onions and ripe, red tomatoes.
Top off this meal off with a classic Mexican Margarita and some fresh, homemade salsa
or some guacamole and chips and let the fun begin!
What are your favorite Mexican dishes?
How have you adapted your favorite dishes to make them healthier?
Share your thoughts and experiences with us?
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