I don’t eat grain every day but I haven’t taken it completely out of my diet because I am not in the business of deprivation. When I do make a grain side, recently it’s been brown rice. I find that a reasonable serving of brown rice, coupled with protein, digests very well and doesn’t leave me bloated. For many of us, as we age and change, it makes more sense to be careful about the carbohydrates we choose. I will sometimes pass on the rice at dinner but I will have it the next day at lunch with leftovers. It makes more sense for my body to have grain in the middle of the day because I need the energy. But my active 21-year-old son needs those with dinner! A big part of my health journey has been to realize that you don’t have to be afraid of grain. My philosophy is you need to know how it makes your body feel and if it will help you reach your goals or not.
This Mexican rice recipe is filled with veggies and delicious flavors, you will feel good serving it to anyone, knowing they are getting the best possible choice.
1 cup brown rice
1 tbs. olive oil
1 14 ounce can tomato sauce
8 ounces chicken stock
1 tsp. sea salt
½ medium yellow onion, finely chopped
2 garlic cloves, minced
1 cup frozen corn
1 cup frozen peas
1. In a medium saucepan, heat olive oil. Add brown rice and saute until rice is toasted and light brown.
2. Add the tomato sauce, broth, salt and stir. Simmer partially covered, let the rice cook until all liquid is absorbed.
3. A few minutes before rice is finished put corn and peas on top of rice and replace lid and finish cooking. The corn and peas will steam as the rice is finishing thus eliminating the additional step of cooking them separately.
4. Meanwhile, in small saute pan, heat a TBS. of olive oil and add onions and garlic. Saute on low heat until onions are caramelized.
5. Add this on top of the peas and corn and stir all the goodies in. Taste test here and make sure you have enough salt.
Serve alongside Mexican beans and Carnitas!