By Easy, Ethnic, Gluten Free, Low Calorie, Mexican, Original Recipes, Rice, Sides
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Rice Cooker Mexican Rice with Cabbage and Carrot Slaw

Quick, easy, light, and full of flavor! Tender crisp veggies, spicy tomatoes, and Mexican seasoned rice, done in the amount of time it takes the rice to cook. Can also be made on the stovetop. 271 calories per serving.
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Servings 5

Ingredients
  

  • 1.5 cups uncooked long grain white rice
  • 2 cups vegetable broth
  • 1 10 oz can diced tomatoes with green chilies about 1 cup
  • 1 stalk green garlic sliced (or use 2 cloves of garlic) *see note below recipe
  • 1 teaspoon Black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon celery seed
  • 1 tablespoon coconut oil
  • 1 cup sliced red onion about 2 inch slices *see note below recipe
  • 1 cup shredded green cabbage
  • 1 cup matchstick carrots 1 medium carrot
  • 1 cup julienned/matchstick radish *see note below recipe
  • 1 bunch cilantro roughly chopped
  • Juice of one large lime
  • salt to taste

Instructions
 

  • Combine the rice, broth, tomatoes, garlic, and spices in a rice cooker. Stir, cover, and run the rice cooker until rice is cooked. Alternatively, combine the same ingredients in a medium/large pot, cover and simmer on low until the rice is cooked.
  • While the rice is cooking, heat the coconut oil in a large skillet over medium heat. Add the onion slices and saute while you prepare the other veggies. When the onions just begin to soften, add the cabbage, carrot, radish, and a good pinch of salt. Stir to combine. Cook for about 5 minutes. They should be tender crisp with a little crunch remaining, not too soft.
  • When the veggies are done cooking, remove the skillet from heat. Stir in about ¼ cup chopped cilantro and a teaspoon of lime juice. Set aside until the rice is done.
  • When the rice is done, stir the remaining cilantro and lime juice into the rice. Dump the rice into the skillet with the veggies (or vice versa depending on your pot/skillet sizes) and stir to combine. Optional: add salt to taste (I don’t).

Notes

GARLIC Green garlic, or garlic scapes, are the green stalks of garlic that grow above ground while the bulb develops underground. These are often available at local farms and farmer's markets in the springtime.
ONION I cut a large red onion into quarters, and slice one of the quarters.
RADISH I used a black radish I received in my CSA share. They’re larger than red radishes, which makes them easier to get the longer matchstick pieces. Red radishes and daikon will both work in this recipe.