Entree: Mexican Rice

10 Apr

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One quart low sodium vegetable broth (32 fl oz)
2.5 cups rice&quinoa blend
1TB minced garlic
1TB cumin
1TB oregano
1/2 tsp chili powder
Olive oil
1 clove garlic, minced
1/2 yellow onion, diced
One can diced tomatoes, drained
One can yellow corn, drained
One can black beans, drained
One lime
Salt and pepper

1. Bring a medium saucepan with vegetable broth, garlic, cumin, oregano, and chili powder to a boil.
2. Once boiling, stir in the quinoa/rice mixture, cover, and reduce heat to low. Continue to keep an eye on the quinoa/rice stirring occasionally and adding water if needed. Quinoa/rice is cooked once it becomes tender, so taste test after about 30 minutes.
3. In a separate pan, about 10 minutes before the quinoa/rice is cooked, heat olive oil and garlic on medium-high.
4. Once oil is hot, cook the diced onions for a few minutes.
5. Next, add beans and corn to the pan and stir for a few minutes.
6. Finally, add the tomatoes and cooked rice/quinoa. Incorporate all ingredients.
7. Bring the pan down to low temperature and add the juice of one lime along with salt, pepper, and more cumin and oregano if needed.
8. Serve with some Mexican-inspired chicken, tortilla chips, or toppings such as salsa, avocado, and fresh cilantro.
9. Enjoy!


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