I’m down 86 pounds so far! 🙂
Tonight I made Mexican Toasted Rice soup for Charlene for dinner. This was a nice recipe I came across and it came out great. It has fire roasted tomatoes, pinto beans, onions, and a few other tid bits. I’ll post the recipe below if anyone would like to try it.
– Chopped tomato
– Sliced scallions
– Baked tortilla chips
1. In a large saucepan, sauté the onion and garlic in 1 tablespoon low-sodium vegetable stock or water over medium-high heat for 7 minutes.
2. Add the rest of the ingredients, reduce heat to low, and simmer for 25-30 minutes.
3. Season to taste.
4. Serve with toppings of your choice, or the ones listed above.
To toast the rice, put the uncooked grain in a nonstick pan preheated to medium-high and stir constantly for about 5 minutes, or until it is lightly browned.