Mexican Quinoa

Ever since finding out I was pregnant, it feels like so much more of what I do is under scrutiny. "You can now eat for two!" "Don't eat for two, all you really need is 300 more calories per day." "Are you exercising enough?" "Are you exercising too much?" "Are you eating soft cheese/deli meat/insert new no-no food here?"

There's so many do's and don'ts that it can be a little overwhelming at times, not to mention hard to remember. Or keep straight which things are old wives tales and which are actually based on current research. Sometimes I feel like my diet is a hot mess. Okay, well, sometimes it really is a hot mess... littered with old Halloween candy wrappers.

However, there are certain key items that are important to try and include more of in your diet, such as iron, calcium, and protein. You know, the things I am not that great at getting a ton of. After tracking my protein intake for a class I was taking over a week's time, I realized I really needed to get back on the healthy eating bandwagon. While I do like all kinds of meat, I get annoyed with having to cook it a lot of times (read: I am lazy). Enter quinoa. High in fiber (another great thing for pregnant ladies) and protein. Okay, maybe not quite as high as say... a steak, but better than downing some mac'n'cheese. Add in some beans and we've definitely upped our health factor here.

Mexican Quinoa

Adapted from: Annie's Eats

1 tablespoon olive oil
2 cloves garlic, minced
1/3 cup hot cherry peppers, diced (I used the jarred variety)
1 cup uncooked quinoa, rinsed and drained
1 1/4 cups vegetable broth (or reduced-sodium, fat-free chicken broth)
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can diced tomatoes, with juices
1 cup frozen corn
1/2 teaspoon kosher salt
2 tablespoon lime juice
1/2 cup shredded sharp cheddar

Optional add-ins: Salsa, sour cream, cilantro

In a medium saucepan over medium-high heat, warm the olive oil. Saute the garlic and peppers until fragrant, about 1 minute. Stir in the next 6 ingredients (through kosher salt). Bring mixture to a boil, then cover and reduce heat to medium-low. Simmer for 25 minutes, or until all the liquid has been absorbed. Remove from heat and stir in the lime juice. Top each serving with 2 tablespoons of shredded cheese and any additional add-ins.

Serves: 6

I've actually made a very similar dish in the past, but the addition of peppers and lime juice really carries this over to the Mexican flavor side. I was a little worried that this might not be quite heavy enough for an entree for Adam, but surprisingly, it was. Well, after he doubled the amount of cheese, but I digress. Both of us really enjoyed the flavor of this dish, and I'm sure I'll be pulling this one out again to make myself feel just a smidge better between the gluttony of the holidays.

Nutrition Facts
Serving Size 273g
Amount per serving
Calories 451	Calories from fat 79
% Daily Value
Total Fat 8.7g	13%
Saturated Fat 2.9g	15%
Cholesterol 10mg	3%
Sodium 441mg	18%
Total Carbs 71.9g	24%
Fiber 14.6g	58%
Sugars 4.6g
Protein 24.1g
Vitamin A 16%	Vitamin C 23%
Calcium 18%	Iron 30%

Mushroom Poblano Quesadillas

I might have missed posting something for Cindo de Mayo.

I may have missed celebrating Mother's Day on the ol' blog.

But. But. I have been busy.

Like stalking this site like no other.

Taking a few of these.

Um, and no. That's not me. I'm on the other side of the camera.

And still working on that study of mine for school.

Then I realized I needed to eat. Non-fast food. Oh please no more fast food for a while. My lazy butt needs to get in gear.

As always, quick and easy recipe to the rescue. Hallelujah.

Mushroom Poblano Quesadillas

Adapted from: Liv Life

1 tablespoon canola oil
1 cup onion, diced
8 ounces mushrooms, sliced
1 poblano pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons fresh cilantro
4 (10-inch) flour tortillas
1 cup shredded pepper jack cheese
2 green onions
1/4 cup salsa verde

In a large skillet over medium heat, warm the oil. Add the onion, mushrooms, and poblanos. Cook for about 5 minutes, or until mushrooms have released their juices and they have evaporated. Stir in the garlic, cumin, oregano, salt, pepper, and cilantro. Cook for 1-2 minutes, or until fragrant.

Heat another large skillet over medium-high heat. Spray with non-stick cooking spray (or wipe lightly with a oil coated paper towel). Place one tortilla in the pan. Sprinkle 1/4 cup cheese over one half of the tortilla. Top with 1/4 of the vegetable and spice mixture and 1/4 of the green onions. Fold tortilla in half, pushing down slightly. Continue cooking until underside of the tortilla is golden brown and cheese is melty. Flip over and cook a couple minutes more until golden brown on both sides.

Place another large skillet over medium high heat and oil pan lightly. Lay a tortilla flat on the pan and add a handful of cheese over 1/2 of the tortilla. Working quickly, add desired amount of the veggie mixture. Sprinkle with more cheese and top with a sprinkle of chopped scallions. Fold the tortilla in half and cook until the tortilla is browned and the cheeses are beginning to melt. Flip the tortilla and cook an additional few minutes until that side is browned and the cheese is fully melted.

Cut quesadillas in thirds and top with salsa verde.

Serves: 4

Of course, coming from Liv Life, I knew these were going to be delicious. And they totally did.not.disappoint. As is, they are great. Awesome.

Yet somewhere in the back of my mind I feel like a little bit of chicken or some black beans (or both?) would really add some nice heft to these. I mean, if you need some for anyone in your house that still eats like a teenage boy.

Nutrition Facts
Serving Size 226g
Amount per serving
Calories 394	Calories from fat 163
% Daily Value
Total Fat 18.1g	28%
Saturated Fat 8.4g	42%
Cholesterol 30mg	10%
Sodium 1187mg	49%
Total Carbs 44.1g	15%
Fiber 2.8g	11%
Sugars 5.2g
Protein 16.0g
Vitamin A 13%	Vitamin C 59%
Calcium 34%	Iron 22%

Spicy Chicken Quesadillas

While the majority of food popping up in my reader as of late has been very Easter oriented, I am headed in the other direction.

Quick. Simple.

Mexican.

-ish.

Okay, I don't even know if that's "the other direction", but whatevs. Doesn't matter.

What does matter, is that this is totally a weekday dinner. Nothing fancy to see here. It might not be fancy, but it totally gets the job done. Satisfying. Filling. Easy enough to get you in and out of the kitchen in 20 minutes or less and back to that comfy couch to zone out the rest of the night.

Spicy Chicken Quesadillas

Adapted from: my Cooking Light, January 2012

1 cup shredded cooked boneless skinless chicken breast
1/3 cup medium salsa
1/4 cup black beans, drained and rinsed
1/4 cup frozen corn, thawed
1 1/2 tablespoons pickled jalapeno peppers, chopped
8 (6-inch) flour tortillas
1 cup Monterey Jack cheese, shredded

In a medium bowl, toss together chicken, salsa, beans, corn, and jalapenos. Spread 4 of the tortillas out on a work surface. Divide chicken mixture evenly between tortillas, spreading to cover. Sprinkle each quesadilla with 1/4 of the cheese. Top with remaining quesadillas.

Heat a large skillet over medium high heat. Spray pan with cooking spray, then add one quesadilla to the pan. Cook for 1 minute on each side, or until golden brown. Transfer quesadilla to a plate and repeat with remaining 3 quesadillas.

Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas.

Serves: 4

For a quick and easy dinner, this was pretty tasty. I'm not going to lie here, it might not have been the downright tastiest quesadillas ever, but for the simplicity, I'd definitely make these again.

Nutrition Facts
Serving Size 133g
Amount per serving
Calories 281	Calories from fat 109
% Daily Value
Total Fat 12.1g	19%
Saturated Fat 6.3g	31%
Cholesterol 56mg	19%
Sodium 362mg	15%
Total Carbs 21.7g	7%
Fiber 3.7g	15%
Sugars 1.6g
Protein 21.4g
Vitamin A 6%	Vitamin C 1%
Calcium 25%	Iron 9%

Slow Cooker Posole

Winter isn't only a time for snow and chilly weather. It also ushers in the classic cold and flu season. Joy. As much as I try and avoid it, at some point the cold always catches up to me. In some form or another.

Which is why I spent most of yesterday morning surrounded by a sea of kleenex followed by an evening of not being able to breathe due to a stuffy nose. And it looks like I'm in for a repeat today.

At least it's just confined to my nose, right?

Too bad this soup is long gone. I could definitely go for a bowl right about now. All steamy and full of warm cozy flavors. Someone make me another batch, stat!

And let's just ignore the cornbread that has completely fallen apart because I was far too impatient/hungry to let it rest a bit. Tasted way better than it looks, promise. But we'll get to that another day. ;)

Slow Cooker Posole

Adapted from: Bon Appetit, January 2012

1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 pounds boneless pork shoulder
1 cup onion, diced
1/2 cup water

1/4 cup vegetable oil
1 cup onion, diced
3 cloves garlic, minced
3 ounces fresh baby spinach, chopped
6 cups fat-free reduced-sodium chicken broth
28 ounces pinto beans, undrained
28 ounces white hominy, drained
28 ounces diced tomatoes, undrained, pureed
1 tablespoon oregano
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 ounces grated cheddar cheese
1/4 cup chopped cilantro

In a small bowl, mix together the first 5 ingredients (through pepper). Rub mixture over pork. Cover a slow cooker with a slow cooker liner. Place pork in the slow cooker with 1 cup onion and water. Cook on low for 6-8 hours or until easily shredded with forks. Remove pork from slow cooker and shred.

In a large dutch oven over medium heat, warm the oil. Add onion and cook under tender, about 5 minutes. Add garlic, stirring often, and cook for another 2 minutes. Add broth, beans, hominy, tomato puree, oregano, and cumin. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 30 minutes. Add pork and simmer for another 30 minutes. Season with salt and pepper.

Divide posole between bowls, topping each with shredded cheese and cilantro.

Serves: 10

Why yes, I do realize that it does take about an hour to finish this dish outside the slow cooker. However, I have no intentions of letting pork simmer on the stove for 5-6 hours. I just don't feel comfortable leaving it if I have to step out for a minute. Or an hour. Thank goodness for crockpots.

And really though, after the slow cooker it's pretty much just a dump and heat process. That's my kind of dinner. Especially when it brings variety to the table. Not to mention fiber. Tricky tricky.

Nutrition Facts
Serving Size 529g
Amount per serving
Calories 595	Calories from fat 131
% Daily Value
Total Fat 14.6g	22%
Saturated Fat 4.9g	24%
Cholesterol 78mg	26%
Sodium 908mg	38%
Total Carbs 68.4g	23%
Fiber 16.1g	64%
Sugars 6.9g
Protein 46.7g
Vitamin A 19%	Vitamin C 30%
Calcium 22%	Iron 38%

Chicken & Spinach Enchiladas

Adam and I have been going back and forth for years about the presence of "red sauce" on enchiladas. I'm not a fan. He is. I'll let you take a guess which way they're typically made.

(Er, well, actually they're not really made all that often if I'm being honest here.)

I can't quite put a finger on why exactly I'm not a fan of the red sauce. Too tomato-y? To liquid-y? Maybe because my mom never made them that way? All of the above?

When my friends started raving about a delicious enchilada dish they had just made, of course, I wanted the recipe. Completely forgetting that enchiladas usually come with a red sauce. Oops. Well, time to make a convert out of me.

I was skeptical at first, but after smelling the sauce simmering away on the stove I knew it was going to be fantastic. The depth of the flavor of the sauce is far more than I typically associate with red sauce -- it's definitely bolder and richer. And the filling? Just the right amount of creaminess mixed with just the right amount of crunch from the corn. And that spinach? What spinach? You don't notice it at all.

Chicken and Spinach Enchilada

Adapted from: Cuisine at Home

Enchilada Sauce:
1 tablespoon canola oil
3/4 cup onion, minced
1 tablespoon garlic, minced
1/4 cup chili powder
2 tablespoons tomato paste
1 tablespoon flour
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper
2 cups fat-free reduced-sodium chicken broth
1 (8 ounce) can tomato sauce

Filling:
2 tablespoons canola oil
3/4 cup onion, diced
1 tablespoon garlic, minced
1/2 teaspoon ground cumin
6 ounces fresh baby spinach, roughly chopped
2 (4 ounce) boneless, skinless chicken breasts, cooked and shredded
2 cups Monterey Jack cheese, shredded, divided
1 cup frozen corn
1/4 cup (2 ounces) reduced-fat cream cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper

8 (6-inch) flour tortillas

Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add 3/4 minced onion and 1 tablespoon minced garlic to the pan. Cook until onions are soft, 4-5 minutes. Add the next 8 ingredients (through cayenne) and cook for 1-2 minutes. Whisk in broth; bring to a boil. Reduce mixture to a simmer and cook for 10 minutes. Add tomato sauce and simmer for 5 minutes. Remove from heat and set aside until ready to use.

Meanwhile, preheat oven to 400 degrees F. Coat a 9x13 baking dish with cooking spray. Heat 2 tablespoon canola oil in a large non-stick skillet over medium heat. Add 3/4 cup diced onion, 1 tablespoon garlic, and 1/2 teaspoon cumin to the pan. Cook until onion are soft, 4-5 minutes. Add the spinach, a handful at a time, stirring until wilted, about 1 minute. Add the chicken, 1 cup Monterey Jack, corn, and cream cheese, stirring until combined. Simmer the mixture 4-5 minutes, then add the salt and pepper. Remove from heat.

Pour 1 cup of the enchilada sauce on the bottom of the prepared baking dish. Spread sauce across the dish so the bottom is entirely coated. Place about 1/3 cup of the filling on each tortilla. Roll each tortilla up then place in baking dish, seam side down. Pour the remaining 1 cup sauce over the enchiladas, leaving the edges dry. Sprinkle with remaining cheese. Bake for 15-20 minutes, or until the cheese melts and the tortillas lightly brown on the edges.

Serves: 8

Now I'm not going to tell you that this is a quick meal to throw together at the last minute. Hard? No. Just a little time consuming to prep the ingredients and pull everything together. Worth it? Absolutely. Yes, even the red sauce.

Nutrition Facts
Serving Size 245g
Amount per serving
Calories 323	Calories from fat 160
% Daily Value
Total Fat 17.8g	27%
Saturated Fat 6.7g	33%
Cholesterol 50mg	17%
Sodium 692mg	29%
Total Carbs 24.1g	8%
Fiber 5.0g	20%
Sugars 4.5g
Protein 19.6g
Vitamin A 73%	Vitamin C 25%
Calcium 29%	Iron 17%

Chiles Rellenos

As much as I hate to admit it, I'm totally a "rut" person when we go out to eat. Once I find something on the menu I really like, there's no turning back. I'm going to get it every.single.time we go to that restaurant.

And yet I refuse to make the same thing over and over for dinner in my kitchen? I'm an odd one, I know.

I think I'm the worst when it comes to Mexican restaurants. In my defense, we have very few authentic Mexican restaurants around and honestly, we rarely go to them. However, when we do decide to go, I want to make sure that the meal I have is going to be good. Hence, I order the same thing. Over and over and over.

And queso dip to go with the chips. Can't forget the queso dip. I'm such a sucker for gooey cheese.

The only way I know how to combat this little stuck-in-a-rut deal I've got going on is to try these new and untried menu items at home. Take these Chiles Rellenos for instance. Sure I knew what they were, but had I ever tried them in a restaurant? Of course not. But for some reason or another cheese-stuffed peppers were calling my name when I saw them. Okay, so it was a no-brainer. They're stuffed.with.cheese. Done.

Chiles Rellenos

Adapted from: Cooking Light, June 2011

Cooking spray
1 1/4 cups onion, chopped
1 (15.5-ounce) can diced tomatoes, drained
1/2 cup salsa verde
1/4 cup cilantro
4 poblano chiles
2/3 cup fresh cilantro, chopped
1 cup Monterey Jack cheese, shredded
2 tablespoons goat cheese
3 large egg yolks
3 large egg whites
1/4 cup flour
1/4 teaspoon ground black pepper
3 tablespoons cornmeal
1/4 cup canola oil

Preheat broiler to high.

Warm a large skillet over medium-high heat, coating with cooking spray. Add onion and sauté until tender, about 6 minutes. Add tomatoes and salsa verde. Cook for 12 minutes, stirring frequently, or until mixture has thickened. Place mixture in a food processor with cilantro. Process until smooth. Set aside.

Meanwhile, line a baking sheet with aluminum foil. Place poblanos on baking sheet and broil 3 inches from heat. Broil for 8 minutes, turn chiles, and broil for an additional 2-3 minutes or until skins are blackened. Transfer chiles to a ziploc bag and seal. Let stand 15 minutes, then peel and discard skins. Gently slice a lengthwise slit in each chile and remove seeds, leaving stems intact. Add 1/4 cup Monterey Jack cheese and 1 1/2 teaspoons goat cheese to the cavity of each chile.

Preheat oven to 350 degrees F.

In a small bowl, whisk together the egg yolks. Add the egg whites to a medium bowl and beat with a mixer at high speed until stiff peaks form. Gently fold egg yolks into egg whites. In a shallow dish, stir together the flour and black pepper. Place cornmeal in a second shallow dish. Dredge poblanos in flour mixture, dip into egg mixture, then dredge in cornmeal.

In a large skillet, heat the oil over medium-high heat, then reduce to medium heat. Place coated poblanos to oil and cook 6 minutes or until crisp, turning to cook on all sides. Transfer chiles to a clean baking sheet, and bake until the cheese melts, about 8 minutes. Serve topped with 1/2 of prepared tomato sauce, reserving the remaining half for another use.

Makes: 4

Even though the cheesy goodness was super tempting every time I looked at my weekly menu, I just couldn't bring myself to make them. This was a multiple step process. And it involved whipping egg whites to a stiff peak. Yikes. I was surely going to mess up that step.

Then came the day when I knew it was either now or throw out the peppers. I opted to go with the money-saving technique of actually using my food. While there are most definitely multiple steps involved with this meal, it actually came together much easier than I had originally thought. Well, minus dumping half of my cornmeal all over the dining room floor, but that's another story.

As I've never had Chiles Rellenos before, I don't really have anything to fall back on to compare to. All I know is these were delicious. A bit of crisp and crunch from the cornmeal, heat from the pepper, and, oh yeah -- the gooey cheese inside. Yum. Maybe, just maybe, I'll give these a try when we're out at a Mexican restaurant. In like, another 6 months.

Nutrition Facts
Serving Size 213g
Amount per serving
Calories 353	Calories from fat 236
% Daily Value
Total Fat 26.2g	40%
Saturated Fat 7.7g	38%
Trans Fat 0.1g
Cholesterol 182mg	61%
Sodium 293mg	12%
Total Carbs 16.6g	6%
Fiber 2.0g	8%
Sugars 3.3g
Protein 13.1g
Vitamin A 28%	Vitamin C 19%
Calcium 24%	Iron 9%

Refried Bean Poblanos with Cheese

I've never really been a huge fan of green or red bell peppers, but stuffed peppers have always intrigued me. (And come to find out, Adam isn't really a fan of them either. Who knew?) So the concept of stuffed peppers kind of went by the wayside until I ran across a different version in Cooking Light's fresh food fast. This version uses poblano peppers (chile peppers) instead of the traditional bell peppers.

This is one of those ridiculously fast and easy meals to make. I'm pretty sure I made these in under 10 minutes. Yes, it does involve cooking by microwave, but I don't think these guys suffer too awful much from it. They definitely make a great meal on those nights when you don't get home until super late and won't feel at all like cooking.

Refried Bean Poblanos with Cheese
From: Cooking Light's fresh food fast

4 medium poblano chiles, halved and seeded (WEAR GLOVES!!!)
1 (16-ounce) can refried beans
1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
1/2 cup picante sauce
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese
Chopped fresh cilantro (optional)

Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.

While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave at HIGH 2 minutes. Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.

Serves: 4

Okay, so let's get some things straight. You MUST wear gloves when cutting up and seeding the polbanos. Not that anyone here didn't do that. And then proceed to touch their eyes. Multiple times. I mean, who forgets about a thing like that? Seriously.

Now that we have that disclaimer out of the way. It's definitely worth a pair of gloves to make these guys. Especially on nights after you've been on your feet all day, or you get home super late from a soccer game. It's a nice change from hitting up Taco Bell on the drive home.

Nutrition Facts
Amount per serving
Calories 632	Calories from fat 124
% Daily Value
Total Fat 13.7g	21%
Saturated Fat 6.5g	33%
Trans Fat 0.0g
Cholesterol 39mg	13%
Sodium 864mg	36%
Total Carbs 109.9g	37%
Dietary Fiber 23.2g	93%
Sugars 25.8g
Protein 23.1g
Vitamin A 304%	Vitamin C 45%
Calcium 28%	Iron 45%

Cheesy Chicken Enchiladas

The first time Adam ever tried my mom's enchiladas, he later told me we were weird for not using the red sauce on top. "It's good, I mean, just weird."

Well, I had a craving for enchiladas the other night and it just so happened that I found a recipe from Cooking Light not too long ago. (Yeah, I didn't have my mom's recipe around...) And guess what? This recipe didn't have any red sauce either! (Adam actually thought it was my mom's at first because of that.)

Cheesy Chicken Enchiladas
From: Cooking Light, May 2009

2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions (I didn't use these, not a big fan)

Preheat oven to 350°.

Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

These actually came together pretty easy. I think it would be even easier to omit brushing the tortillas with olive oil and quickly pan-warming them -- next time I just plan on throwing those bad boys between damp paper towels and microwaving them.

These were actually pretty good -- I think the yogurt made them more creamy than what I'm used to, but that's a good thing. The only thing that I wasn't a huge fan of was the onions. I think next time I'd throw them over some medium heat in a skillet and cook them a little bit so they soften up. They were still a little on the hard side, and I am definitely not a fan of raw onions.

Serves: 8

Goes good with:

Mexi Rice

Nutrition Facts
Amount per serving
Calories 458	Calories from fat 230
% Daily Value
Total Fat 25.5g	39%
Saturated Fat 14.0g	70%
Trans Fat 0.0g
Cholesterol 103mg	34%
Sodium 693mg	29%
Total Carbs 29.3g	10%
Dietary Fiber 3.9g	16%
Sugars 5.8g
Protein 28.4g
Vitamin A 9%	Vitamin C 8%
Calcium 44%	Iron 8%

Mexi-Rice

Ever crave really good authentic Mexican? I do. And what do I do to calm this craving? Uh, go to Taco Bell. Oh yes, that's right. We have lived here almost a year (Adam, almost 2) and have yet to find a just knock-your-socks-off Mexican restaurant. I would even be happy to find a good authentic Mexican restaurant. We've found one decent one, but that's pretty much it.

Adam even gave a double-wide trailer restaurant a shot, and that was "just alright." Maybe we're used to being around a more... Mexican populated area, thus more and better Mexican restaurants. It's interesting... when we think places are just okay, other people from around here really like them. Hmmm, this does not bode well for us.

Thus, I have resigned myself to finding more recipes to make at home seeing as I don't think we'll be finding any greatness around here any time soon. One recipe I have found, is a good Mexican rice recipe. (You know, the rice they always serve with the refried beans as a side? Yeah, that one.)

Mexi-Rice

From: Online Source

1 cup uncooked long grain white rice

2 cup chicken broth

1/2 cup tomato sauce

1/4 cup chopped onion

1 can diced green chiles

1 clove garlic, minced

3 tbsp vegetable oil

Cumin, chili powder, salt to taste

Heat oil in a large sauce pan over medium heat. Add rice, onion and garlic. Cook for 3-4 minutes, stirring often.

Add rest of ingredients, bring to boil.

Reduce heat to low, cover, and let simmer 25-30 minutes. DO NOT open lid while simmering, or the rice wont come out right. Fluff with a fork.

Serves: 4 (as a side dish)

Now, my rice took me closer to 30 min, although I still need to try again to get the exact right time (25 was too short). This goes great with the Slow-Cooker Salsa Chicken, but of course, it'd go great with any Mexican dish.

Nutrition Facts
Amount per serving
Calories 296	Calories from fat 102
% Daily Value
Total Fat 11.3g	17%
Saturated Fat 2.3g	11%
Cholesterol 0mg	0%
Sodium 943mg	39%
Total Carbs 41.2g	14%
Dietary Fiber 2.3g	9%
Sugars 2.0g
Protein 6.3g
Vitamin A 4%	Vitamin C 15%
Calcium 6%	Iron 15%