Healthy Recipes for a Vegan Pregnancy : Sides (part 7) - Mexican Rice with Corn and Peppers, Spicy Southern Jambalaya

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Mexican Rice with Corn and Peppers

Although Mexican rice is usually just a filling for burritos or served as a side dish, this recipe loads up the veggies, making it hearty enough for a main dish. Use frozen or canned veggies if you need to save time.

SERVES 4

2 cloves garlic, minced

1 cup white rice, uncooked

2 tablespoons olive oil

2 cups vegetable broth

1 cup tomato paste or 4 large tomatoes, puréed

1 green bell pepper, chopped

1 red bell pepper, chopped

Kernels from 1 ear of corn

1 carrot, diced

1 teaspoon chili powder

12 teaspoon cumin

13 teaspoon oregano

13 teaspoon cayenne pepper, or to taste

13 teaspoon salt, or to taste

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. In a large skillet over medium-high heat, add garlic, rice, and olive oil. Toast the rice, stirring frequently, until just golden brown, about 2–3 minutes.

2. Reduce heat; add broth and remaining ingredients.

3. Bring to a simmer; cover, and allow to cook until liquid is absorbed and rice is cooked, about 20–25 minutes, stirring occasionally.

4. Adjust seasonings to taste.

Per Serving

Calories: 342 | Fat: 8g | Sodium: 1,442mg | Fiber: 6g | Protein: 8g

Vegan Burritos

Brown some vegetarian chorizo or mock sausage crumbles, mix with Mexican Rice with Corn and Peppers, and wrap in tortillas, perhaps topped with some shredded vegan cheese, to make vegan burritos.

 

Spicy Southern Jambalaya

Make this spicy and smoky Southern rice dish a main meal by adding in some browned mock sausage or sautéed tofu.

SERVES 6

2 tablespoons olive oil

1 onion, chopped

1 bell pepper, any color, chopped

1 rib celery, diced

1 (14-ounce) can diced tomatoes, undrained

3 cups water or vegetable broth

2 cups white rice, uncooked

1 bay leaf

1 teaspoon paprika

12 teaspoon thyme

12 teaspoon oregano

12 teaspoon garlic powder

1 cup corn or thawed, frozen mixed diced veggies (optional)

12 teaspoon cayenne or hot Tabasco sauce, to taste

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. In a large skillet or stockpot, heat olive oil. Sauté onion, bell pepper, and celery until almost soft, about 3 minutes.

2. Reduce heat and add remaining ingredients except veggies and cayenne; cover. Bring to a low simmer; cook for 20 minutes, until rice is done, stirring occasionally.

3. Add veggies and cayenne; cook just until heated through, about 3 minutes. Adjust seasonings to taste. Remove bay leaf before serving.

Per Serving

Calories: 304 | Fat: 7g | Sodium: 100mg | Fiber: 4g | Protein: 7g

Got Leftovers?

Heat up some refried beans and wrap up your leftover jambalaya in tortillas with some salsa and shredded lettuce to make New Orleans-style vegetable burritos!

 
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