Melissa and Marcus King are the cooking and creative duo behind My Whole Food Life website. Melissa is the creator, photographer and primary writer for the website and Marcus creates a lot of the savory dishes for My Whole Food Life and manages the site. Their passion is creating homemade healthy versions of unhealthy food so that others can create a healthier lifestyle. Do yourself a favor and follow them on their social media to find such great recipes as Healthy Kidney Bean Pasta, Healthy Burrito Bowl, Roasted Vegetable Hummus Pizza and so much more! Melissa has written two cookbooks: Easy.Whole.Vegan:100 Flavor-Packed, No Stress Recipes for Busy Families and DIY Nut Milks, Nut Butters, and more: From Almonds to Walnuts. Melissa and Marcus have graciously agreed to share their delicious recipe for Mexican Rice that Marcus created.
Courtesy of My Whole Food Life
Yields 4-5 servings
3 cups cooked pinto beans
3 cups cooked brown rice or quinoa
2 cups diced tomatoes
1/2 a yellow onion, diced
2 chili peppers, chopped
2 cups corn (we used fresh from the ears, but frozen will work too)
1 clove garlic, minced
1 tsp. cumin
1 tsp. chili powder
Sea salt to taste
Sauté peppers, onions, and garlic 3 to 5 minutes on medium high in a teaspoon of oil.
As they begin to soften, add the tomatoes and beans and let simmer on medium-low for 5 to 7 minutes.
Add the spices and rice and reduce heat to low and let simmer for another 5 minutes and remove from heat.
This should last a week in the fridge. Enjoy.