Leftover Makeovers for Busy Folks - Mexican Rice
Print Recipe
Mexican/Spanish Rice is a family favorite and go to recipe. I am always looking to turn leftovers into another delightfully delicious and easy to make meal. It just so happens that Mexican Rice lends itself nicely to what I like to call a Leftover Makeover. All it takes is a quick look in the cupboard and fridge for handy "add-ins"! Inspiration is often no more than 10 minutes away.
Servings Prep Time
4.5 cups 10 min
Servings Prep Time
4.5 cups 10 min
Leftover Makeovers for Busy Folks - Mexican Rice
Print Recipe
Mexican/Spanish Rice is a family favorite and go to recipe. I am always looking to turn leftovers into another delightfully delicious and easy to make meal. It just so happens that Mexican Rice lends itself nicely to what I like to call a Leftover Makeover. All it takes is a quick look in the cupboard and fridge for handy "add-ins"! Inspiration is often no more than 10 minutes away.
Servings Prep Time
4.5 cups 10 min
Servings Prep Time
4.5 cups 10 min
Ingredients
  • 2 cups leftover Mexican or Spanish Rice link provided below in Recipe Notes.
  • 1 cup frozen or canned corn
  • 1.5 cups canned chickpeas or any other bean
  • 1/3 cup low fat or fat free bottled dressing
  • to taste salt and pepper
Servings: cups
Instructions
  1. In a medium sized bowl put 2 cups (leftovers) of your favorite Mexican/Spanish Rice Recipe.
  2. Frozen Corn: Microwave for 2-3 minutes - Canned Corn: Drain and Rinse. Add to Bowl
  3. Chickpeas: Drain and rinse. Add to Bowl
  4. Salad Dressing: Add your favorite low or no fat bottled dressing to bowl.
  5. Salt and pepper to taste and combine all ingredients
  6. Serve cold or warm up in microwave.
Recipe Notes

My Vegan Annie Recipe for Mexican Rice works well as the Leftover component.
If you have a favorite recipe of your own, by all means use it.

  • If chickpeas are not to your liking or you don't have them on hand, another kind can pinch hit. Think kidney beans, black beans, pinto beans.
  • Frozen Peas could work instead of corn.
  • This dish freezes well for a later date.

Serving suggestions

  • Warm in the microwave or serve cold.
  • Use as a filling for burritos, wraps and pitas.
  • Add to mixed greens and raw veggies, nuts and seeds as a main meal salad.
  • Add a side of vegetable.

 

Pumpkin Seeds, Raisins and Batter
Finished Batter
Ready to Bake
Cooling in Silicone Cups

Let me get the ball rolling by saying that if you are looking for a muffin recipe, this is not it. Baked oatmeal is a horse of a different color. In reality, it is more like a bowl of your favorite porridge in a snack like format.

This Baked Oatmeal is not really sweet.

It is chewy and dense.

There is no flour, so is 100% whole grain, which is something many of us are looking for in our daily diets.

But hey, if you like the idea of a breakfast or snack that is completely portable and that can fill you up in the healthiest of ways, this recipe is for you.

Tricks, Hints and Substitutions:

    • Substitute Gluten Free Oats for regular oats.
    • Buy whole flax seed and store in the fridge. Mill in small quantities using a coffee grinder and also keep in the fridge.
    • For a sweeter result use sweetened applesauce.
    • Substitute canned fruit for the applesauce. Simply whir up in the blender and freeze any excess.
    • Experiment with other flavor extracts: you may need less of some extracts, such as almond and lemon.
    • Omit pumpkin seeds and raisins for fewer calories.
    • Substitute any dried fruit for the raisins as well as any nut or seed for the pumpkin seeds.
    • Use an ice cream scoop for measuring batter. Mine is 1/3 cup and I fill it generously.

Nutrition in a Nutshell:

    • Oats:
      whole grain
      good source of carbs, fiber, protein and iron
    • Flax Meal:
      good source of Omega-3 (ALA),fiber and protein
    • Cinnamon:
      antioxidant, anti-inflammatory, anti-diabetic, anti-microbial, immunity-boosting, cancer and heart disease-protecting abilities
      good source of manganese and fiber.
    • Plant Milks:
      Soy milk, for instance, is a good source of plant based protein
      Do not contain cholesterol, saturated fat and problematic animal protein found in cow’s milk.
    • Unsweetened Applesauce:
      good source of fiber
    • Raw Pumpkin Seeds:
      good source of carbohydrates, protein and iron
    • Raisins:
      good source of carbohydrates and antioxidants

Vegan Annie’s Handy Kitchen Tips

Eating whole grains can be a wonderful addition to a healthy plant powered diet.

Recipes don’t have to be complicated and difficult to do a body good.

If we can’t slow down the pace of daily life, at least let us eat nutrition packed snacks on the go.

May all beings be happy and free.

Anne

 

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Baked Applesauce Oatmeal Muffin Cups

3 thoughts on “Baked Applesauce Oatmeal Muffin Cups

  • August 23, 2017 at 1:56 pm
    Permalink

    Have you tried adding walnuts?

    Reply
    • August 23, 2017 at 2:09 pm
      Permalink

      I also wanted to say we loved your baked oatmeal muffins!

      Reply
  • August 24, 2017 at 12:19 pm
    Permalink

    Hi Abby,
    I am very happy that you loved the baked oatmeal. I have not tried walnuts, but I am sure that they or any nut/seed would be a great substitute for the pumpkin seeds.
    Let me know if you try using them.
    Take care,
    Anne

    Reply

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