Mexican rice with amaranth
Take Taco Tuesday to the next level by making an easy, Mexican rice that is healthy, delicious, and packs extra protein by adding an ancient grain, amaranth.
Equipment
- 1 Medium-size pot
Ingredients
- 1.5 cups water
- 1 cup amaranth
- 1/4 tsp salt or more to taste
- 2 cups cooked whole grain brown rice
- 1 can petite diced tomatoes
- 1 medium-sized onion or half of a large onion
- 1 medium-sized green bell pepper
- 1 tbsp olive oil preferably extra virgin
- 2 cloves garlic
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- chopped jalapeños optional, for garnish
- chopped cilantro optional, for garnish
Instructions
- Make sure your amaranth grains are clean and free of debris. Most amaranth purchased is already cleaned, but you want to make sure.
- Bring the water to a boil in a medium pot. Add salt.
- Add the amaranth grains to the boiling water.
- Reduce the heat to low, and simmer for about 20 minutes, or until the grains are tender and the water has been absorbed.
- The amaranth is now fully cooked. Spoon it out of the pot onto a plate. We'll add it back in soon.
- Add olive oil to the pot. Heat for a few minutes on medium to high heat.
- Add onions, green peppers, and garlic. Sauté for 5-8 minutes until tender.
- Add cooked amaranth, petite diced tomatoes (drained), sautéed onion/pepper/garlic mixture, and spices.
- Stir to combine.
- Add cooked whole grain brown rice (I cook mine in a rice cooker with equal parts of dry rice to water).
- Mix to combine. Add any pepper or additional salt to taste. Serve immediately. Top with cilantro and jalapeño, if desired.
