I was experimenting and this turned out really well, so I thought I'd share.
Genki's Spanish Rice
1 cup white or brown rice
1/2 cup quinoa* (or substitute 1/2 cup rice)
2 cups water
1 can diced stewed tomatoes, undrained
1/8 tsp powdered cayenne pepper
1 can corn, drained (optional)
Combine all ingredients (except corn) in a large saucepan. Bring to a boil, then cover and reduce heat to a low boil. DO NOT STIR. When rice has absorbed all of the liquid (as usual when making rice), remove from heat and add one can of drained corn (still, don't stir). Cover and let steam for about 10 minutes.
Stir to mix ingredients right before serving.
Serve with your favorite salsa.
This recipe would also be very good with diced green bell peppers. Simply dice to desired size and add to the mixture in the first step.
*Quinoa: Its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means it takes less quinoa protein to meet one's needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. It's cooked the same way as rice, and is very tasty when cooked properly.
Genki's Spanish Rice
1 cup white or brown rice
1/2 cup quinoa* (or substitute 1/2 cup rice)
2 cups water
1 can diced stewed tomatoes, undrained
1/8 tsp powdered cayenne pepper
1 can corn, drained (optional)
Combine all ingredients (except corn) in a large saucepan. Bring to a boil, then cover and reduce heat to a low boil. DO NOT STIR. When rice has absorbed all of the liquid (as usual when making rice), remove from heat and add one can of drained corn (still, don't stir). Cover and let steam for about 10 minutes.
Stir to mix ingredients right before serving.
Serve with your favorite salsa.
This recipe would also be very good with diced green bell peppers. Simply dice to desired size and add to the mixture in the first step.
*Quinoa: Its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means it takes less quinoa protein to meet one's needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. It's cooked the same way as rice, and is very tasty when cooked properly.
Last edited by genkicoll on Thu Nov 28, 2013 1:37 pm; edited 3 times in total
