What We're Eating

Mexican Rice is a delicious hot dish that’s ideal for the cool, damp months of Kapha season. The spices will warm your body and stimulate digestion, helping to release excess Kapha.

Spicy Mexican Rice

Serves 4

3 cups plus ¼ cup vegetable stock or water
1½ cups organic basmati rice, rinsed in a strainer
1 teaspoon ghee or olive oil
½ cup chopped leeks or onions
1 tablespoon Bragg Liquid Aminos or tamari
½ cup diced green bell pepper
½ cup black beans, cooked or canned, rinsed
½ cup corn, fresh or frozen
½ teaspoon black pepper
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon coriander
1 pinch cayenne
1 teaspoon chili powder
¼ cup chopped fresh cilantro
½ cup diced tomatoes

In a saucepan, bring 3 cups of vegetable stock and rice to a boil. Reduce the heat to the lowest setting possible and simmer for 20 to 25 minutes. Resist lifting the lid; the rice will cook better without interruption. Fluff with a fork, cover, and set aside.

Heat the oil in a sauté pan over medium heat. Add the leeks, liquid aminos, bell pepper, beans, and corn. Sauté for 3 minutes. In a small bowl, combine the black pepper, oregano, cumin, coriander, cayenne, and chili powder with a fork. Add the spice mixture to the pan and continue to sauté for another minute. Be prepared to add the remaining ¼ cup of vegetable stock if the mixture dries out. Using a rubber spatula, place the vegetable sauté in a bowl and add the rice. Combine well. Garnish with the cilantro and the tomatoes.

Nutritional Facts (per 1-cup serving, using ghee):

Calories 485, Total fat 4.5 g, Saturated fat 1.3 g,
Carbohydrates 86.7 g, Protein 24.6 g