Mexican Spiced Rice
This next recipe is Mexican spiced rice with black eyed beans, mushrooms, kale & avocado, this dish has a great depth of flavour & a beautiful balance of spices to give a nutritious, wholesome & delicious dish!
I used fresh turmeric in this dish to give the rice a vibrant golden colour as well as it being rich in antioxidants, vitamins & minerals, however if you cannot get hold of fresh then dried turmeric would work just as well. Spices not only taste great in dishes but have great health benefits, as the quote in my blog line says, "let food be thy medicine" - I believe in healing foods, meaning there is usually a food which will do a better job in rectifying things like fatigue, aches & pains, coughs, colds etc, than a medicine developed do the same thing. I'm not saying that medicine is of no use, but when 70+% of diseases are caused by diet, that is usually the factor you should look to first. "Every time you are eat you are either feeding disease or fighting it", so next time you eat, think about what you're actually putting in your body & whether you're building it up or breaking it down!
I used fresh turmeric in this dish to give the rice a vibrant golden colour as well as it being rich in antioxidants, vitamins & minerals, however if you cannot get hold of fresh then dried turmeric would work just as well. Spices not only taste great in dishes but have great health benefits, as the quote in my blog line says, "let food be thy medicine" - I believe in healing foods, meaning there is usually a food which will do a better job in rectifying things like fatigue, aches & pains, coughs, colds etc, than a medicine developed do the same thing. I'm not saying that medicine is of no use, but when 70+% of diseases are caused by diet, that is usually the factor you should look to first. "Every time you are eat you are either feeding disease or fighting it", so next time you eat, think about what you're actually putting in your body & whether you're building it up or breaking it down!
Ingredients:
- 1 tsp oil
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp chili flakes
- 1 tsp grated fresh/ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp ground ginger
- 1/2 tsp thyme
- 1/2 carrot, diced
- 1 red onion, diced
- 2 large cloves garlic, finely chopped
- 1 cup wholegrain rice
- 4 cups veggie stock (I use 1 Knorr veggie stock pot + boiling water)
- 1/2 cup black eyed beans, cooked
- 100g mushrooms, sliced
- 3 large handfuls chopped kale
- Juice 1 lemon
- Salt & pepper
- 1 ripe avocado (gives when squeezed gently)
Method:
- Add all the spices to the pan on a medium heat, along with 1 tsp of oil and the garlic, onion & carrot, fry off for 2 mins and stir in the rice.
- Next pour in the veggie stock & turn the heat up high, and leave to cook for 20 mins, checking the water level after 10 minutes to ensure the pan does not boil dry, if the pan is looking low in liquid, add 1 cup more water.
- With 5 minutes cooking time left, add in the beans, mushrooms, kale & lemon juice, season with salt & pepper to taste, reduce to a medium heat and stir to evapourate the rest of the liquid in the pan.
- Dice an avocado & serve up with the rice and thoroughly enjoy! Cassidy!
