Thursday, May 23, 2013

Mexican Rice

I love having healthy, well-rounded side dishes. Since I had tacos tonight, I had to have beans and rice on the side. I added a good amount of veggies, a lot of flavor, and cooked the rice the night before to save time. I learned a new way to cook brown rice since I have never loved the consistency when I have made it in the past and I will never go back to my old ways.

(Sorry for the awful pattern on my counter top...we rent our apartment clearly) 

Mexican Rice (serves 6):
2 Tbl oil
1 cup brown rice
2.5 ounces (or 2 cups) fresh spinach
1 can black beans, drained and rinsed
1 small can diced green chilies 
1 small yellow onion, diced
1/2 red bell pepper, diced
1/4 cup taco seasoning (either homemade or store bought)
1/4 cup chicken stock

Brown rice cooking directions:
Bring 4 cups of water to a boil and add 1 cup of rice. Turn down to medium and cook uncovered for 30 minutes, stirring occasionally. Drain the rice and add back to the pot. Cover tightly and steam over no heat for 10 minutes.

Mexican rice directions:
Heat oil over medium high and add onions and red bell peppers. Cook for about 5 minutes and add spinach. Stir until wilted, the add beans and green chilies. Cook for 2 minutes, turn heat to low, and add the cooked rice and chicken stock. When the rice mixture is warmed through, add the taco seasoning and mix thoroughly. 


Enjoy :)


Nutrition Facts:
Calories: 145 per serving
Total Fat: 5.2g
Sodium: 66.2g
Carbohydrates: 20.1g
Fiber: 4.8g
Sugars: .9g
Protein: 5.1g

Shrimp Tacos with Avocado Sauce

I love shrimp tacos! I'm not supposed to have them too often since they are highs cholesterol, but they are such a good alternative to chicken or beef. I made them tonight as a special dinner for my friend and served them with an avocado sauce that has been hardcore floating around on Pinterest. I also served my version of Mexican dirty rice which I will post in a separate blog entry.



Ingredients (serves 4):
1 lb of frozen pre-cooked peeled and deveined shrimp (defrosted and diced)
2 Tbl oil
2 cloves garlic
1 medium yellow onion, diced
2 Tbl lemon juice
1/2 cup World Harbors fajita marinade
1/2 cup white wine
1 tsp black pepper
8 small flour tortillas
Diced scallions to top 

Directions:
Heat oil in skillet to medium high and add onions. Cook until soft and add garlic. Add all of the liquid and boil until the wine reduces, about 5 minutes. Turn down to low and add shrimp, salt, and pepper.

Nutrition Facts (just the filling):
Calories: 206 per serving
Total Fat: 7g
Cholesterol: 230mg
Sodium: 1,056mg
Carbohydrates: 10.2
Fiber: 0.5g
Sugars: 8.6g
Protein: 20.5g

Avocado sauce ingredients (makes about 15 servings):
1 avocado
2 cloves garlic
1/2 cup plain, low fat Greek yogurt
1/4 cup olive oil
2 tsp hot sauce (I used Frank's red hot original)
2 tsp lemon juice
1/2 tsp salt
1 tsp black pepper

Directions:
Using either a blender, immersion blender, or food processor, combine all ingredients until smooth.

Nutrition Facts:
Calories: 61 per serving
Total fat: 5.7g
Sodium: 6.3mg
Carbohydrates: 1.8g
Fiber: 0.9g
Sugars: 0.6g
Protein: 1.5g

We started by spreading the sauce on a warm tortilla, adding the shrimp, and topping with scallions.

Enjoy! :)