Easy rice salad recipe

Friday, September 22, 2017

Packed lunches are a beautiful thing, if you get them right.  I am a big fan of crack vegetables and will often have them as a side dish for lunch.  Right now, I am trying some other dishes to expand my repertoire with an easy way to get a vegetable and carb serving in.

This week, I started working with Shannon S Nutrition after seeing the amazing results my co-Zero Advent Calendar founder, Becca, had.  Shannon is teaching me to count macros, which is a new practice for me.  During this first week, I am just getting used to logging all my food on My Fitness Pal and being aware of portion sizes.  Next week, I will take more notice of my macros.

If you are new to the term, macros means looking at the amount of protein, fat, and carbs you consume.  It goes a bit beyond calorie counting to ensure your body is fueled properly.  Shannon has given me the ratio I need (30% protein, 29% fats, and 41% carbs on average) to achieve my goals.  Now I just need to stick to it!

I developed the recipe below using what I had in the cupboard to get some carbs in, along with vegetables.  Everything is to taste really so feel free to adjust the ratios to what you like and what is in your kitchen.  I am a big fan of Mexican food, which is why I chose these spices.

Easy rice salad
2 servings of cooked brown rice
1 can black beans
150 g frozen corn, defrosted
2 tbsp coconut oil
Sauteed medium onion and one bell pepper
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic granuals
Salt and pepper to taste

  • Prepare rice according to package directions.
  • While rice is cooking, chop up onion and saute in coconut oil on low to medium heat.
  • Add one chopped bell pepper to pan once onions have cooked for a few minutes.
  • Cook peppers and onions to desired tenderness.
  • Defrost corn in microwave.  It should only take 1-2 minutes.
  • Drain can of beans and rinse.
  • Add corn, beans, and spices to pan with pepper and onions.  Heat through.
Ack! I will replace this photo soon.
  • Once rice is cooked, place in a large bowl.  Add everything from the pan to rice.  Stir to mix.
  • Serve hot or cold.  Keep in the fridge.

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