Monday, April 25, 2016

Mexican Rice Fiesta

"And now that you don't have to be perfect, you can be good."
~John Steinbeck

Oh how often we try so hard to be perfect.

I know I do.

Try to look perfect, eat perfect, dress perfect, have a perfect home...the list goes on.

It can be stressful. It can be hard to let go of.

Sometimes you need a reminder that everything doesn't have to be perfect to be good.

Imperfection is what makes life real. Makes us laugh. Makes us human.

Today's recipe is meant to be a little imperfect. I've accepted it and you can too.
Basically you just throw everything together and boom you have dinner...
It may not look perfect - but it is good. (and healthy)

This recipe is a one dish wonder!
You can make it for dinner and serve it on its own, sauté it up for breakfast the next morning with diced potatoes for a nice hash, put it in a wrap with some avocado for a great lunch and warm it up over nachos for a  yummy yet healthy snack. I've even put it over romaine lettuce for a twist on a Mexican style salad. It is quick and easy to make - leaving you plenty of time to attempt to perfect other areas of your life ;-)

The black beans are packed with clean protein and iron plus fibre and antioxidants - remember when you get your protein from animal sources it comes with inflammatory protein and iron only and lacks any vitamin, antioxidants and fibre that keep you healthy - clean proteins like beans give you the whole package making them a healthier choice. The red pepper is full of vitamin C for your skin and immune system and the cilantro and cumin are amazing for a little organ refresh.


Mexican Rice Fiesta

1 cup brown rice, uncooked
1 cup salsa
1/2 cup frozen corn (non-GMO)
1 red pepper, chopped
6 green onions, diced
3/4 cup canned black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
3/4 cup Daiya vegan shredded cheese (cheddar or mozzarella)

Cook brown rice according to package directions.

Heat the oven to 375 and rub some olive oil on a medium size baking/casserole dish.

Once the rice is cooked transfer it to a large mixing bowl and stir in the salsa, red peppers, corn, green onions, black beans, cilantro, spices and Daiya cheese.

Once combined, spread the mix into the oiled baking dish and bake in the oven for 20 minutes.

Can be served on its own with sliced avocado or a side dish to avocado toast, in a wrap, over lettuce, over nachos or for breakfast...the options are endless.

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