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BBQ Chicken Enchiladas with Mexican Rice

Last week, I posted about these delicious BBQ chicken enchiladas that had my kids eating helping after helping. But it wasn’t just the enchiladas they loved. They oohed and aahed over the rice as well, gobbling up seconds of it on top of all the enchiladas they were eating.

I’ve made numerous variations of Mexican Rice in the past, but this one was the most popular with my family. That came as bit of a surprise to me since in my opinion, this is the most unorthodox version I’ve made. But I have to say, it was delicious. And the nutritional punch is enough to make any parent happy.

MEXICAN RICE WITH SPINACH
Downloadable PDF of Mexican Rice with Spinach

  • In a medium saucepan, combine:
    • 3/4 cup brown basmati rice
    • 1 1/2 cups water
    • 1 Tablespoon butter
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
  • Bring water to a rapid boil, cover, reduce heat, and simmer for 20 minutes
  • After 20 minutes, add:
    • 1 10-ounce package extra fine cut frozen spinach, thawed
    • 2 large carrots, peeled and finely chopped
  • Cover, return to a simmer, and continue cooking another 20 minutes, or until all moisture is absorbed

This is a great way to add more greens to dinner. Just change the chili powder and ground cumin to other spices to really change up the flavor. Use thyme, or oregano, or basil, or parsley and some lemon zest. Sprinkle some toasted slivered almonds on top for a delicious and easy rice pilaf.

How do you sneak greens and other healthy foods into your family’s meals? I’m lucky that I don’t have to “hide” ingredients from my kids; they’ll eat sushi, broccoli, tofu, brussel sprouts, and nearly anything else I put in front of them. In fact, I’m probably the pickiest out of all of us!

Downloadable PDF of Mexican Rice with Spinach

BBQ Chicken Enchiladas with 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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