{clean} Mexican Rice

Pork Carnitas from Carmelita's Kitchen (Laguna Beach)

I love Mexican food. It wasn't until I went this past summer to California that I had amazing Mexican food. I can't wait to go back to this little place in Laguna Beach named Carmelita's Kitchen. It was the best food I have. Ever. And they had the most creative cocktail concoctions as well. Strawberry Jalapeno Margaritas. Yes, please.

Ok, I will get to the point. I buy organic brown rice in bulk at Costco. 12 lbs for less than $15 (I need to double check the price, but it's close). Considering organic rice at the grocery store is $5 or more for a small bag, this is a great cost savings. Plus, I don't have to remember to buy rice that often. Winning!

This recipe is simple and we all enjoyed it (except the picky 5 year old). It was made out of what I had on hand which made it super convenient. If you don't have a rice cooker I recommend getting one. It takes practice at first, but then you will not want to make rice without it. 

{clean} Mexican Rice

Ingredients:

• 2 cups organic brown rice
• 4 cups water
• 1 Tbps Nellie and Joe's Famous Key Lime Juice (I get at Kroger)
• 1 tsp onion powder
• 1 tsp smoked paprika
• 4 garlic cloves (minced)
• 4 ounces of tomato paste

Directions:

 Add all ingredients to rice cooker. Stir. And turn on rice cooker. 

NOTE: All rice cookers are different so you will have to practice knowing the ratio of water:rice. This is a great rice recipe for burritos, tacos, soups, etc. I love Nellie and Joe's Key Lime Juice and use it often. 

And the dessert at Carmelita's Kitchen was amazing too! Man, I need to go back to California just for this restaurant alone. We went twice in one week!!!

{clean} Taco Seasoning Mix

I love all things Mexican food. This is an easy universal mix to make and you can double or triple it and have on hand for the next recipe. I tend to just make as I need it. 

{clean} Taco Seasoning Mix

• 1 Tbps chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbps cumin
• 1/2 tsp oregano
• 1 tsp paprika (I use smoked paprika often)
• 1/2 tsp sea salt
• 1/4 tsp pepper

NOTE: If you want this mix hotter, add another 1 Tbps chili powder. I made it more mild because I have young kids. And/or add some cayenne pepper to heat things up. As another option, you can add hot sauce to whatever prepared meal you made to customize everyone's heat levels.

I add this complete recipe to about 1 lb of meat (usually chicken). You can add all or half, it's up to you.

{clean} Cilantro Lime Rice

I am always looking for cost effective ways to feed my family. Adding whole grain rice is a great way to do just that.   Whole grain rice is a great way to get protein and fiber in your diet without consuming meat.  Brown rice is a great source of energy too.

Here are even more reasons to add whole grain brown rice to your diet: 

Brown Rice Benefits 

{clean} Cilantro Lime Rice

Ingredients:

• 2 cup whole grain brown rice
• 1 cup fresh cilantro
• 1/4 cup fresh lime juice
• 2 Tbps extra virgin olive oil
• 2 garlic clove 
• 3 Tbps water

Directions:

1) Cook rice in rice cooker or as directed.

2) Meanwhile, in a blender, combine  cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. 

3) Stir into cooked rice, and fluff with a fork.

NOTE:  This would be great with black beans. And/or add fresh salsa and guacamole. Rice bowls!!! Want more lime flavor, add 1 tsp of lime zest.

{clean} Black Bean Hummus

I made this hummus the same time I was making the Tex-Mex Polenta Pizza. I figured, why not use another chipotle pepper in something while I have them?! 

Call it a dip, call it a hummus, or just call it simple!  I didn't know what to call it. I love black beans and I love hummus. Instead of eating my chips or veggies by themselves this is a great dip to go with them. You can use this for black bean quesadillas too.

Kick up the heat a knotch and add more than one chipotle pepper.

{clean} Black Bean Hummus

Ingredients:

• 1 can {organic} low sodium black beans (I use Simple Truth at Kroger)
• 1 cup carrots 
• 1 Tbps {organic} extra virgin olive oil
• 1 chipotle pepper in adobo sauce 
• 1 Tbps cumin
• 1/2 tsp salt
• 1/2 tsp garlic powder 

Directions:

Add all ingredients into a high speed blender and blend until creamy. 

Gluten Free {clean} Tex-Mex Polenta Pizza

I love Mexican food and I love pizza, so I was excited to give this recipe a try. Also, I had a can of chipotle peppers in adobo sauce waiting to be used (odd, I know).  

This recipe was very simple.  My husband and I both really enjoyed this recipe. I will be making it again in the future. Another recipe for Meatless Monday or any other meatless day of the week.

Gluten Free Tex-Mex Polenta Pizza

Recipe from : www.cleancusineandmore.com
Serves: 4-6 


Ingredients:

• 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided (plus more for greasing pan)
• 2 cups water
• 1 cup cornmeal (polenta)
• 1/2 teaspoon unrefined sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 can (15.5 ounces) black beans, rinsed and drained
• 1 chipotle pepper in adobo sauce (look for these in the ethnic section of your supermarket)
• 2 cups shredded carrots (to save time, buy bagged pre-shredded carrots)
• Cumin, to taste
• 1 cup shredded, low-fat organic mozzarella cheese (I prefer Chipotle Gouda, white cheddar, or Monterrey Jack instead)
• 1 cup chopped fresh cilantro leaves

Directions:
1)Preheat oven to 400 degrees F and lightly coat an 81⁄2-inch springform pan with extra virgin olive oil.
2)In a medium saucepan, bring water to a boil. Whisking constantly, slowly add the cornmeal and 1 tablespoon oil. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4–5 minutes. Stir in salt and pepper.
3)Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. Set aside for 10 minutes to set.
4)Meanwhile, in a food processor or blender, purée the black beans, remaining oil, and chipotle pepper until mixture is smooth and creamy. Using the back of a spoon, spread the chipotle–black bean hummus on top of the polenta. Layer the shredded carrots on top. Season carrots with cumin to taste. Sprinkle the cheese on top of the carrots.
5)Bake polenta pizza for 15 minutes. Remove from oven and sprinkle the chopped cilantro on top. Return polenta pizza to the oven and bake for an additional 5 minutes. Allow polenta pizza to cool for 10 minutes before removing from the springform pan. Cut into wedges and serve warm.

NOTES:  I did things a little different than the recipe. My family doesn't like to see their carrots in random dishes so I pureed it all. I put the beans, oil, cumin (2 tsp), chipotle pepper and carrots into the Vitamix and created a one layer hummus spread. Then I topped with cheese. I only had mild cheddar on hand. We topped with lettuce, cilantro, and tomatoes.  
I like to steam my carrots first to make them sweeter. It's easier to hide them in the dishes. 

{clean} Black Bean Tostadas

I love all things Mexican when it comes to food.  It's taken me 2 years to get to this point next but, I no longer like super heavy, bad for you, Mexican food.  For some reason I find this upsetting because I used to LOVE it.  Last time I consumed a meal from my favorite local Mexican place I spent the remainder of the evening in bed with a "carb coma".  It was terrible. I was SO thirsty after the meal that I was convinced I had diabetes. Seriously, I have issues. My husband and kids are always saying, "I'm thirsty!!!". If you don't feel this way after eating out then you still have a ways to go, but I can assure you that day will come if you truly {clean} up your act completely.

This is something I like to make often:

{clean} Black Bean Tostadas 

Ingredients :

• bag of black beans
• minced garlic
• cumin
• chili powder
• sea salt
• black pepper

Directions:

1)Prepare beans according to bag. I do a quick soak of a hour. Boil water, cover and remove from heat and let it sit for a hour. Rinse, and begin cooking them.
2)Simmer them until they are very tender and then mash.
3)Heat tostadas in oven (approx. 400) until crispy.
4) Spread beans on tostadas (with or without cheese) then add lettuce, tomato, guacamole, and salsa. YUM!

NOTE: Play around with these ingredients. Start out with  2-3 tsps of cumin and chili powder. 4-6 cloves of garlic. Salt and Pepper to taste.  Also try Chipotle Hot Sauce sauce. It's yummy.

Tostadas come from Trader Joe's.

Grilled Chicken Fajitas

I love to grill out and I love Mexican food, put them together and that's my happy place. Grilling out is one of the best ways to add awesome flavor to your food without adding any calories.

Grilled Chicken Fajitas

Ingredients:

• 3-6 {organic} chicken breast
• 1 Tbps extra virgin olive oil
• 3 Tbps water
• juice of one lime
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp sea salt

Directions:

1)  Place chicken breast in a bowl that has a lid (or you could use plastic wrap)

2)  Mix all other ingredients together and pour over chicken breast, making sure to coat all sides of the chicken.

3) Marinate in the refrigerator for a minimum of 1 hour. 

4) Grill.

NOTE: Feel free to add a little more olive oil or water to make more marinating mixture.  Also, I make the same marinate on the peppers. I use orange, red, yellow, green peppers, and sweet onions. I put them in a separate container and marinate for a hour as well(or longer).
I love having extra peppers and onions leftovers so I can eat them as snack or part of my lunch the next day.

{marinated} Grilled Peppers and Onions

I love grilling out! It makes me (and my taste buds) happy!

This recipe is super simple and something I make often. It's packed full of flavor and has hardly any fat! I love this for leftover lunches or snack time too!

{marinated} Grilled Peppers & Onions

Ingredients:

• 2-3 peppers (red, yellow, orange, or green), chopped in large bite size pieces
• 1 sweet onion, chopped in large bite size pieces
• 1 tsp olive oil
• 2-3 Tbps water
• 1 tsp smoked paprika (I got mine at Kroger)
• 1 tsp cumin
• 1 tsp garlic powder
• juice of half a lime
• pinch of sea salt

Directions:

1) Add peppers and onions to bowl (with lid)

2) Mix all other ingredients in a small bowl, stir to combine.

3) Pour mixture over veggies and toss. (or put on lid and shake)

4) Marinate for at least a hour.

5) Add to grill pan and grill on outdoor grill until tender.

Verde Pulled Pork Tacos

Here's a simple crock pot meal for you Mexican food lovers out there! This one is super simple to make and will fill your house with the smell of awesomeness! 

Many of my recipes are made mild so my kids will at least attempt to like them.  This was a win for my daughter but, I have a long way to go to win my 3 year old with just about anything with true flavor. His taste buds are currently set to BLAND!

Verde Pulled Pork Tacos

Ingredients:

• pork tenderloin {lean}
• 1 jar {all natural} verde salsa
• 1 sweet onion, sliced
• 4-8 garlic cloves, minced
• 1 Tbps cumin
• guacamole 
• lettuce
• tomatoes, diced
• tortillas

Directions:

1) Add all ingredients to a crock pot/slow cooker and cook on low for 8 hours. Or on high for approximately 5 hours or until the meat is tender.

2) Shredded pork with fork.

3) Take tortilla and add guacamole, pork, lettuce, and tomatoes, fold & gobble up!

NOTE:  I LOVE prepackaged guacamole. It saves me a lot of time! My favorite is the Trader Joe's brand. For those you that don't have a TJ near you try the Wholly Guacamole brand. By all means make your own if you have the time. 

I used San Antonio Farms Verde Salsa from Costco for this recipe. Make sure you READ LABELS because not all salsa is {clean}.

I also tried the refrigerated tortillas from Costco, but I can't remember the brand. They were 140 calories per tortilla which is rather high but they were WORTH IT! They come uncooked and you cook them for about 60 seconds in a skillet. YUM!  Since I limit my bread intake most days I don't mind splurging for a good tasting white tortilla for this recipe. I will have to update on the ingredients later since I am blogging about this after the fact. But there were less than 4 ingredients in them. This would be where portion control is key!

If you want this recipe spicy I suggest adding fresh jalapenos, red pepper flakes. or chipotle chili pepper powder to give it a "kick". We always have {all natural} pepper sauce on hand as well. Currently, we have the Chili Pepper sauce from TJ, but I LOVE the Tabasco's chipotle sauce. 

Chipotle Veggie Quesadillas

This recipe is packed full of veggies and loaded with flavor. The chipotle pepper adds a great smokey flavor to the recipe. 

There is some chopping involved in this recipe. If you find that you don't have time to chop your own vegetables you can always look for prechopped vegetables in your produce section. Either in the case or in the salad bar.

Chipotle Veggie Quesadillas

Ingredients:

• 1 tsp olive oil
• 2-3 garlic cloves
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 small sweet onion, chopped
• 1 cup frozen or canned {no salt added}sweet corn
• 1 can {organic} no salt added black beans, rinsed and drained
• 1 can {all natural-no salted added} petite tomatoes
• juice of one lime
• 1 Tbps cumin
• 1/4 tsp chipotle chili pepper (more if you like it medium/hot)
• 1/4 tsp sea salt 
• whole grain tortillas (read labels)
• block of cheddar cheese (shred as needed)

Directions:

1). Preheat pan to med/high heat. Add oil and garlic. Saute for 1-2 minutes.

2). Add onion and peppers to pan and saute until tender.

3). Add corn, black beans, tomatoes, cumin, chipotle pepper, lime and salt to pan with veggies. Stir for a few minutes.

4). Heat a grill pan to med/high heat. Spray tortilla with cooking spray and add to pan. Add veggie mixture to tortilla evenly and top with a small amount of cheese. Fold and cook on both sides until cheese is melted and tortilla is to your liking.

NOTE: You could always use lettuce wraps instead of tortillas. Or eat the mixture straight from a bowl. Top it with freshly made guacamole and salsa. YUM!

Mexican Lime {grilled} Chicken

This marinade is simple and packed with lots of flavor.  The chicken from this marinade would be great on tacos, nachos, quesadilla, etc.  I am pretty sure I could eat Mexican flavored foods every day of the week.  I know, for a fact, that if I were to be stranded on an island and given two things to bring with me they would be chips and salsa. An endless supply of course!

I am one of those people that grills year round, even on a cold snowy day. I just love the flavor it adds to a dish with very little effort.  I'm always looking for simple meals to create with items found in my everyday kitchen. Who wants to be always running to the grocery store, I sure don't!

 This recipe is just that, a creation of my love for Mexican food and items I had on hand.  I really think you can never go wrong when marrying cumin, chili powder, and lime. 

Mexican Lime {grilled} Chicken

Ingredients:

• 3 {all natural} chicken breasts
• 1/4 c extra virgin olive oil
• 1/3 c cider vinegar
• 1/3 c {fresh} lime juice
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 2 tsp cumin
• 2 tsp chili powder
• 3 garlic cloves (minced)

1)  Mix all ingredients (minus chicken) together in a bowl or large ziploc bag.

2)  Cut breasts in half, lengthwise and add to marinade. (this will help the flavors penetrate)

3)  Marinate in fridge for 2-3 hours.

4)  Grill chicken until no longer pink. Chop, shredded, or slice your chicken.

NOTE: This is a mild recipe. Feel free to add chipolte powder, cayenne or fresh jalapeno. 

KID APPROVED??? Yes.

Grilled Corn Medley

This recipe is very simple to make.  It's packed with awesome {grilled} flavor and is a perfect summertime side dish. It could easily be doubled or triple to take to a pitch in or cookout.

The smoky flavor of the cumin makes this a great side dish to serve with your tacos or enchiladas.  Fire up the grill, grab your veggies, and make this super fresh {clean} side dish.

Grilled Corn Medley

Ingredients:

• approx 4 cups corn (grilled)
• 1 large Red Pepper (roasted, skin removed, and chopped)
• 1 large sweet onion (grilled and chopped)
• 1 jalapeno (seeded and chopped)
• juice of one lime
• 1/4 tsp cumin
• dash of sea salt

1) Mix all ingredients together in a bowl. Serve hot or cold.

CF Note: Fresh cilantro would be a great addition to this side dish. I didn't have any on hand when I made it. Since I didn't have corn on the cob on hand either, I used frozen organic sweet corn and roasted it in a grill pan on the grill.  Less work if you ask me! I buy large bags of Organic Super Sweet Corn at Costco. It's SO good!

Turkey Tacos

Many people think turkey is right away the better choice over beef. That is not often the case. Unless you are purchasing the extra lean turkey breast or lean ground turkey, then chances are your turkey is not helping you reach your weight loss goals. I can't stress enough the importance of reading labels!  It's something I do consistently when picking up a new item in the store.  

Extra lean turkey breast is my fave! It's not cheap, but it's ooooh so good and healthy at 1.5 g of fat per serving.  When it goes on sale, I always stock up! Before {eating clean} I would purchase prepackaged seasonings packets for many things. Now, I make all mine own seasoning combinations which really helps control sodium intake and eliminates the added chemicals.

Excessive sodium consumption can lead to high blood pressure, or hypertension, which is a risk factor for heart disease, stroke and kidney failure.  The 2010 Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg a day — or 1,500 mg if you're age 51 or older, or if you are black, or if you have high blood pressure, diabetes or chronic kidney disease.

Comparison of Sodium:

Homemade Taco Seasoning(amount of 2 packets): 1920mg of Sodium

Ortega Taco Seasoning(2 packets): 5160mg of Sodium

WOW!!!, that's cutting it by more than 60%

Here's a look at the Ortega Taco Seasoning Mix ingredients:  

Yellow Corn Flour, Salt, Maltodextrin, Paprika, Spices, Modified Corn Starch, Sugar, Garlic Powder, Citric Acid, Autolyzed Yeast Extract, Natural Flavor, Caramel Color (sulfites)

Turkey Tacos

Ingredients:

§   4 Tbsp chili powder 

§   1 ½ tsp. garlic powder

§   1 ½ tsp onion powder 

§   ½ tsp crushed red pepper flakes

§   1½  tsp dried oregano 

§   1 Tbps paprika 

§   3 Tbps ground cumin 

§   1 tsp sea or Kosher salt

§   1 ½ tsp coriander

§   1 c water

§   2 lbs {extra lean} ground turkey breast

1)Cook turkey breast in a nonstick pan until no longer pink.

2)Mix all dry ingredients in a bowl and then add to cooked turkey breast. Stir.

3)Pour 1 cup of water into pan and stir.

NOTE:  This recipe is a double batch and can always be cut in half if you only need a small amount of ground meat. I like to have extra for the next day.

KID APPROVED??? YES!  

{clean} RED ENCHILADA SAUCE

Ingredients:

• 2 c water
• 1 c {low sodium} chicken stock
• 2 8 oz cans of tomato sauce (low sodium)
•  2-3 garlic cloves
• 1/2 tsp onion powder
• 1/2 tsp sea or kosher salt
• 1 1/2 Tbsp chili powder
• 1 Tbsp cumin
• 1 1/2 tsp cornstarch

1)  Add water, tomato sauce, and spices to pan and bring to boil.

2)  Mix cornstarch and a small amount of water(1 tbsp or so) in a bowl until dissolved.

3)  Once dissolved add to boiling mixture and stir.

4)  Reduce heat and simmer for 10-15 minutes or until it thickens.

Chicken and Black Bean Enchiladas

If you know me, you know I love Mexican food.  Mexican was one of the first things I started to make {clean}. This enchilada recipe is lower in fat than the traditional enchiladas you get at a restaurant. Cheese loves out there:  I promise I will post another recipe later with more cheese and creaminess, but for now I'm on a weight loss mission!  These enchiladas satisfy my Mexican cravings (which are about every day) and keep me on track with my goals. 

Chicken and Black Bean Enchiladas

Ingredients:

• 1-1 1/2 lbs of boneless chicken breast
• 1 can {organic} black beans (mashed)  
• 1 can {organic} no salt added diced tomatoes (drained)
• small sweet onion (sliced)
• 3 garlic cloves (minced)
• 1/4 tsp salt
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp onion powder
• 1 tsp paprika
• 4 oz shredded cheese (i used half Monterey Jack and half Mild Cheddar)
• 2 Tbsp fresh cilantro (chopped)
• 1 small red chili pepper (chopped), or whatever pepper you have on hand
• 8 large whole wheat tortillas
• {clean} Red Enchilada Sauce

1)  Combine chicken, tomatoes, onion, salt, garlic, chili powder, cumin, onion powder, and paprika into crockpot.  Cook for approx 2 hours on high or low for 6 hours. Once cooked, shred with fork and add to large mixing bowl.

2)  With chicken, add mashed black beans, cilantro, red chili pepper. Stir.  

3)  Lay out 8 flour tortilla on counter and evenly scoop mixture on to tortillas.

4)  Even distribute the cheese on top of the mixture.

5)  Pour enough enchilada sauce on bottom of baking dish to cover (to avoid them sticking)

6)  Roll each enchilada and place fold side down into the pan.

7) Top with remaining sauce.

8)  Bake covered at 350 degrees for 20-25 minutes until warm.

Topping suggestions: Shredded lettuce, black olives, light sour cream, cilantro...you get the point.

NOTE: When cooking with a crockpot, if you are to cook on low heat the crockpot on high for 30 minutes before.  I'll post the enchilada recipe soon. And if you aren't watching your calories feel free to up the cheese to 6 or 8 ounces.

MEXICAN-STYLE STUFFED RED PEPPERS

This recipe is {clean}, healthy and low fat! If you have any leftover stuffing you can save it and make loaded nachos the next night. YUM!

Mexican-Style Stuffed Red Peppers

Ingredients

• 1 lb {lean} ground turkey, chicken, or beef (I use grass-fed beef)
• 4 large red bell peppers (sliced lengthwise, tops removed and hollowed out)
• 1 small sweet onion (chopped)
• 4 garlic cloves (minced)
• 15oz can organic black beans (rinsed and drained)
• 1 cup frozen corn
• 2 tsp cumin
• 2 tsp chili powder
• 1/2 c fresh cilantro (chopped)
• 1 can of {no salt added} petite tomatoes or 1 c fresh roma tomatoes(diced)
• 2 cups cooked brown rice (not instant if possible)
• 2 tsp olive oil
• 1/2 tsp salt
• freshly grated Monterrey jack & cheddar (or your favorite cheeses)

1) Preheat over to 350 degrees.

2) In a large mixing bowl, add corn, black beans, tomatoes, rice, cumin, chili powder, salt and cilantro. Stir and sit aside. 

3) Cook red peppers in a large pot of boiling water for approx 5 minutes and sit aside to drain.

4) Over medium heat, saute garlic and onions for a few minutes until onions become soft. Transfer onion mixture to other ingredients in bowl. Stir.

5) In the same pan, cook meat. Drain if needed. When done add to bowl.  Stir. This is your completed mixture to stuff your peppers.

6) Place peppers in a deep baking dish, carefully stuff peppers with stuffing mixture and top with cheese.
7) Add 1/4 cup of water to bottom of pan. Cover and bake for 30 minutes.  Uncover and broil for approx 3 minutes or until cheese is bubbly. 


NOTE:  Feel free to add crushed red pepper flakes if you want to add more heat!


ENJOY!