Category Archives: Rice

Mexican Brown Rice & Pinto Beans Clean Eating Recipe

Mexican Brown Rice & Pinto Beans Clean Eating Recipe

Ingredients
1 Tablespoon extra-virgin olive oil or coconut oil
1 teaspoon ground cumin
1 teaspoon chili powder
3 garlic cloves, minced
½ onion, diced fine
½ tsp. sea salt
1 cup long-grain brown rice, rinsed and drained
1¾ to 2 cups water
1 Tablespoons tomato paste or sauce
3 cups cooked pinto beans

*note*
If you like it spicy, add cayenne pepper to taste

Directions
Heat oil in a 2 quart pot.
Add cumin and chili powder and sauté for a few seconds.
Add onion, garlic and salt and continue cooking until onion is soft.
Add rice and stir well to coat.
Add water and tomato paste and bring to a boil.
Lower heat and simmer, covered, until all of the water is absorbed (about 40 minutes).
Serve warm, with the cooked pinto beans.

Shrimp and Avocado Rice Bowl Recipe

Shrimp-and-Avocado Rice Bowl

Not only is this recipe delicious and healthy it’s good for a flat belly too!
Did you know that foods like whole grains and lean protein can curb hunger, boost your calorie burn, and help with reducing belly bloat thus assisting in the fight for flat abs.

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings

Ingredients
16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen
2 teaspoons sesame oil
1 1/2 teaspoons honey
Small pinch cayenne pepper
2 eggs, lightly beaten
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 cup shelled edamame, steamed
2 teaspoons toasted sesame seeds
1 1/4 cups short-grain brown rice, cooked according to package directions
1 ripe avocado, sliced

Directions
1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.
2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.
4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.
5. Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.

Nutrition facts per serving: 483 calories, 30g protein, 56g carbohydrate, 16g fat (2.8g saturated), 6g fiber

source