Mexican-Style Rice

This Mexican rice is the perfect side dish to any spicy-mexican-style meal. It goes well with tacos, burritos, southwestern “mexican” meatloaf, taco salads, and more.

Just as soaking nuts and grains makes them easier to digest and just overall better for you, so is the same with rice. Soaking for 7 hours or overnight brings out the nutrients and also gives the rice better flavor and texture.

• 1 cup brown basmati rice
• 2 cups water
• 1 Tablespoon lemon juice, raw apple cider vinegar, or whey
• 3/4 cup canned tomato sauce
• 2 Tablespoons taco seasoning
• 1 can (15 ounces) black beans, kidney beans, or pinto beans (drained and rinsed)
• 1/2 medium onion, finely chopped
• finely chopped red or green bell pepper, to taste (optional)
• finely chopped jalapeno and/or mild green chili, to taste (optional)

About 7 Hours Before Cooking the Rice: Saute the rice in a dry 2-quart saucepan, over medium heat, stirring often until browned/toasted, not black or burnt…so watch carefully. Add the water to the pan of rice, along with 1 Tablespoon lemon juice (or raw vinegar/whey). Remove from heat. Cover with lid and allow to soak for 7 hours, or overnight. (You may skip the toasting step if you wish, but it really helps to enhance the flavor of the finished rice.)

After soaking stir in the tomato sauce and taco seasoning. Bring to a boil, give it a good stir, then reduce to a low simmer and cover. Cook for 20 minutes, add pepper(s) and onions, then continue to cook until most of the liquid is absorbed (about 10 to 15 minutes more).

Add drained beans, stirring well to combine. Continue to cook for just few more minutes, until heated through.

Serves 4 to 6.