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Posts Tagged ‘Shrimp Tacos’

Mexican Rice

Living in Texas, we love Tex-Mex foods. When my digestive system became too weak to eat most restaurant Tex-Mex with all the cheese, lard, salt, and fatty meats, I started making healthier versions at home. I make fish or shrimp or veggie tacos nearly every week. The perfect side for the tacos is Mexican rice. Since I refuse to make packaged versions (because the sodium and refined white rice are too rough on my digestive system and offer little nutritional value to the family), I make my own at home using brown rice. I’m kind of a stickler for using brown rice. ;-)

The girls LOVE this rice and gobble it down almost as fast as they do the tacos. I’m so proud of how well my stepdaughters will eat and always thrilled when they enjoy what I cook for them.

I love this rice because it’s a healthier version to the restaurant one, and it’s really easy to make so I can throw it together quickly, then cook it in the microwave while I prep the filling and all the toppings for the tacos.

Saturday night, we had shrimp tacos – some of our favorite! I bake popcorn shrimp, serve them on whole wheat tortillas with my special roasted red piquillo pepper sauce, fat free sour cream, guacamole, diced tomatoes, and cole slaw. Mmmmm..mmm.

On the side is black beans and Mexican rice.

MEXICAN RICE:

  • Roughly chop into large pieces: 2 Roma tomatoes, 1/2 sweet onion.
  • Place tomatoes in blender and blend. Add onion, 2 large cloves garlic, and 1 – 2 Tablespoons dried oregano according to your taste.
  • Blend until smooth.
  • In a 2-quart microwave safe dish, add 1 cup brown rice.
  • Pour tomato mixture into a 4-cup liquid measuring cup to measure (I usually get about 1 1/4 cups out of it).
  • Add water to make a total of 2 1/2 cups liquid.
  • Pour over rice.
  • Cover and microwave on high 5 minutes.
  • Stir rice, then microwave at half power another 25 minutes.
  • Stir rice. Add more liquid as needed. Sometimes I have to add up to another 1 cup of water at this point.
  • Add 3/4 – 1 cup frozen peas with carrots.
  • Microwave another 5 – 10 minutes or until rice is cooked through.
  • Stir in salt to taste and serve.

Mexican Rice

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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