It’s Cinco de Mayo a day to enjoy all the yummy eats and drink some tequila. Actually it’s only about 6AM here so no tequila for me yet. Maybe a tequila sunrise would be appropriate? In all honestly, I saw a post from a fellow blogger, How Sweet Eats for Rose Sangria, and I just happen to have some Rose, so that will most certainly be happening this evening. Anyway, back to this rice. I dare to be different today and post a side dish rather than taco inspiration. Don’t get me wrong I LOVE tacos! So much, actually, that I’ve researched apparel ad nauseam to express my affections. But this rice dish caught my eye a while ago. I was focused on my health for a bit and got completely distracted by potato chips and Easter Candy, but I didn’t forget and I’m trying to regain focus. If you are trying to stay healthy, or eat something a bit lighter, just like me, you are going to enjoy this dish. It uses brown rice and fresh veggies so it’s super healthy, and super flavorful. I had it as a side, but brought left overs for lunch because it’s that good and satisfying. If you want to limit your taco intake or perhaps have a side dish to enjoy, try this dish.
- 4 cups cooked brown rice
- 1 jalapeno pepper, chopped small I remove the ribs, but if you like more heat, leave them on
- 1/2 red onion chopped small
- 2 cloves garlic, minced
- 2 plum tomatoes I ended up using the cherry tomatoes I had left
- 2 tbsp tomato paste
- 1/4 tsp red cayenne pepper
- 1/4 tsp paprika
- 1/2 tsp cumin
- salt and pepper to taste
- olive oil
- Prepare the rice according to the package directions.
- In a pan, heat a bit of olive oil about 1-2 tsp. Add in the onion, jalapeno and tomatoes. Cook about 8-10 minutes. Add in the garlic and cook about a minute more. Add in the tomato paste and spices and heat through. Add in the cooked rice, salt and pepper, and mix together. Serve warm.
Recipe from Skinnytaste.