I am always on the lookout for Mexican inspired dinner recipes that are also somewhat healthy. I found this recipe and thought it was a great combination of being healthy and tasty, but also easy to make. It was a hit with Michael and made great leftovers the next night.
Ingredients
2 tablespoon extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
15 oz can tomato sauce
1 tablespoon cumin
1 teaspoon chili powder
salt and pepper, to taste
1 1/2 cups uncooked brown rice
15 oz can kidney beans (can sub for another kind of bean)
2-3 large handfuls of spinach, shredded
2 cups frozen corn (or fresh if in season)
3 cups vegetable broth
Optional toppings:
shredded cheese
avocado
sour cream
fresh cilantro
Over medium heat, add olive oil in a large skillet. Add onions and saute until translucent and golden. Add garlic and saute for a few minutes.
Add tomato sauce, cumin, chili powder, salt, and pepper. Lower the heat and simmer for about 10 minutes.
In a large bowl add uncooked rice, tomato mixture, broth, beans, spinach, and mix until well combined. Pour into a lightly oiled 13x9 inch cooking dish.
Top with corn and shredded cheese, if desired. I tried adding black olives, but didn't really like the texture after they had been cooked for so long so I will omit next time.
Cover with tin foil and bake at 350 degrees for 1 1/2 to 2 hours, or until the rice is tender.
Serve with any optional toppings.
Enjoy!
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