Mexican Style Rice w/Eggplant

I know there are a million different variations for mexican style rice, heck there are many versions of every recipe for that matter, lol. but as you get to me you will learn that I try to keep my ingredients between 5 and 8 so as to simplify life and allow my taste buds to taste the ingredients. Not only together as one but seperately as well. So you my darlings can call it what ever you wish, but for the sake of a nameless recipe I have decided to call it mexican style rice. :)

If you can boil or preferably steam rice then you are rockin and ahead of the game. If not then have I got a tip for you, Yes that's right, it called a timer, lol. Ok so the measurements count too, but that is easy to remember when you think of it in a specific way. Here you go, if you are dehydrated what do you need lots of? Right.... water. So when you remember 2 to 1 think dble the water of the rice and your good to go. Even better, if you double the water, you'll double your rice. What else, oh yeah bring to a boil and simmer with lid for 20 min. There is that crazy timer again. Ok I'll make it easier than all of that.

If you really want great brown rice that isn't hard or crunchy don't read the bag! Read this instead,

1 portion brown rice added to 2 portions hot water, turn down to simmer and set your timer for 25 min not 20. Yep I said it, 25 min. Test the rice on the top by tasting. If it is too crunchy check to see if there is water in the bottom of the pan. If so then add another 5 min to the timer. If not then add 1/8 of a cup of water to the rice and then add 5 min to the timer.

So now I'm really going to mess with you, tee hee,
Instead of using all water we are going to replace1/4 C of the water with 3/8 C of tomato sauce, and the other 3/4C with veggie broth. We are also going to add the spices and stir. Now steam or boil as recommended.

While your rice is cooking for the last 10 min you can grab the steamer your going to use to cook your eggplant chunks in. That's right I said eggplant. :) (remember, you may not like it one way and find you love it another. When they are done (hot) take them out and if you like a spicier dish like I do, you can add a few shakes of homemade raw vinegar pepper sauce to a bowl and coat before adding to the rice.

Yepper, that is it! Very Simple! And done in less than 30min.

Ingredients:

Brown Rice
Fresh tomato sauce 3/8 C
Veggie Broth 3/4 C
Cumin 1Tbl
Chili Powder 1tsp
Paprika 1tsp

Or you can use a mexican seasoning, but it wont taste the same, just different, :)

Eggplant 1 small
Home made Pepper Sauce with raw vinegar or not :)


It really is that easy and makes a great left over that you can use in many ways.

Serape Cabbage Rolls

Now before you get me for every recipe not being more alkaline than not I want to remind you that living an alkaline lifestyle does not mean that 100% of everything you eat must be alkaline forming foods. That said, You are also going to find a few not so alkaline but vegan none the less.

Some of my favorite recipes have come from left overs and being creative right before getting to the grocery store.

I got a head of green cabbage the other day so I could make a cabbage salad and I also like to roll up the leaves for dipping and eating raw when I want a crunch that is a little different than that of a celery stalk. And before I knew it I was looking at the mexican style brown rice that I made yesterday with some cubed eggplant, and the tamale mash that was an attempt at a veggie patty mix that turned into something completely different, lol. But great flavor and flat bread filler none the less.

I needed something quick for lunch when I went on break (I work from home), something I could put together, eat and be satisfied with, all within a 25 min period. Done! tee hee our newest, yes I will make many more styles of, Stuffed Steamed Cabbage Rolls, now title Serape Cabbage Rolls.

I added the Tamale Mash to the Mexican Style Rice mixed it together and viola instant filling/stuffing. :)

Being I wanted it warmed up but I didn't want to clean another pan that needed to soak I heard a little person scream in my ear, "STEAMER TO THE RESCUE, woooooo hoooo". Better than a microwave, better flavors, moister without a doubt, no over cooked cabbage, and done in 10, Yes 10 min! Fast Food the real way, yee haw.

Ok moving on, If you want your steamer to heat up quicker do not add a ton of water. Unless you plan on something that is going to take longer than 15 min on med to high and use the water up, in that case I would use at least 3 inchs of water in the pan. Otherwise you don't need 6 cups of water. Remember a timer can be your best friend! Just ask all of the stainless steel pans I have scrubbed in the past, :(.

So back to the recipe, so much quicker than my writing, :)

Spoon filling/stuffing into raw cabbage leaves, they will look like big bowls. Hey another idea. Oh yeah the recipe, Then your going to roll them.

Hint: Fold the leaf tip up to close the end, then roll from the side so that you have the spine of the leaf on the top when you set it into the steamer basket. NOt only functional but will make a very nice presentation for you as well. Lift out with tongs or a spatula and set on plate.

Optional: Drizzle with enchilada style or tomatoe sauce. You could also bake these if you would like. Adding a sprinkling of Goat Cheese (Alkaline not vegan) for a sour cream cheese flavor. Yummy. It really is nice to know that living alkaline I can eat all a I want and I'm still losing weight! Life is good!

Now I know this isn't a specific 8 or less ingredient recipe, but what a great way to use up some leftovers and have a quick, healthy, yes vegan, meal in minutes.

I promise once I get my video camera from my shed in phoenix I will make these with a video.

Ingredient are:

*Fresh Green Cabbage leaves

*Tamale Mash filling

*Mexican Style Rice w/eggplant

Optional *Enchilada style sauce

To Your Palate Everyone