Robin Rhine McDonald
Grain-free Mexican Rice
Who says Mexican food can’t be healthy??
This delightful ensemble is grain free (therefore gluten free), dairy free, and, more importantly PACKED with nutrients!
Humanely raised, pork chorizo, fajita veggies, parsnip Mexican rice (say, what?), guacamole, and, of course, Siete Foods almond flour tortillas.
The chorizo is cooked on the stove until cooked through, and the fajitas are just onions and bell peppers sautéed with some coconut oil and Mexican seasoning.
The real question here is - how do you make parsnip Mexican rice??
The cool thing is, you can make this rice with cauliflower, parsnips, rutabaga, or plantains.
3 cups of one of the veggies above, riced. (If doing plantains get greenish-yellow ones. Rice any of them by putting them in a food processor until they’re rice sized pieces. You can usually find ore-riced cauliflower at stores now as well)
1tbs of coconut oil or avocado oil
8oz of tomato sauce
2 tsp of Better than Bouillon seasoning/sauce
2 garlic cloves, minced
1/2 tsp of cumin
Here's what you do:
Heat up the oil in the pan and add your rice.
Clear a hole in the rice and briefly sauté the garlic there before mixing into the rice.
Clear a hole again and add the tomato sauce. Add the Better than Bouillon and let it melt into the sauce and mix around. Mix in the cumin as well.
Stir the sauce and spices into the rice and cook for 7-10min until the rice is cooked through.
Serve with your favorite Mexican food additions!!