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.
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