Everyone does meal prepping differently. Some prep and package each and every meal and snack for the week. This method saves time, messes, and is very effective for those wanting to change the number on the scale.
I, however, truly love cooking and spending time in the kitchen. The messes don’t bother me. And the scale doesn’t either. As long as I stay within a healthy weight range (a healthy weight is not a number, it is a range) I’m cool with a little fluctuation. What I don’t have a lot of is time. So I do a quasi-prep every week. I fill my fridge with fresh produce that is sorted, cut, washed, and stored conveniently to add into any meal along with a few other staples that, when prepped at the beginning of the week, save so much time!
Mexican rice is one of my favs. When you make a big batch of Mexican confetti at the beginning of the week, the possibilities are endless: burritos, taquitos, fajitas, rice bowls, and you get a taco, and you get an enchilada, and you get a
OK. Back to the rice. I’m a brown rice gal and here’s why.
Oil into pan and rice into oil.
And now everything else. Minimal dishes ftw.
Stir, simmer, & serve. Or store for meals throughout the week. The easiest.
Serves: a lot
Prep & Cook Times: 45 minutes
Pairs Nicely With: Tequila
- 2 cups quick cook brown rice (I use Aldi Simply Nature rice)
- 1/4 cup extra virgin olive oil or avocado oil (I used avocado)
- 1 small can natural tomato paste (no sugar added)
- 1 t sea salt
- 2 cloves of garlic, minced or grated
- 4 cups of water
- 1 t better than bouillon – chicken
- 1/2 t cumin
- 1/2 t ground black pepper
- handful of freshly chopped cilantro
- Heat oil in a large skillet on medium heat
- Add rice to hot oil and cook until golden brown (about 3 minutes)
- Once rice is browned, add all remaining ingredients into skillet.
- Stir well, cover, and let simmer on medium-low heat for about 40 minutes, check and stir halfway through and adjust heat if necessary.