Mexican Rice

Intake
Breakfast (10:00 AM)
- One cup of Kashi's GoLean Crunch in soy milk
- Half a cup of green grapes

Snack (12:00 PM)
- One small whole wheat buscuit

Lunch (4:00 PM)
- One and a half cups of lentil stew
- Spinach salad with flax oil dressing
- Three small whole wheat buscuits

Dinner (7:00 PM)
- One cup of mexican rice
- Salad with spinach, kale, cauliflower, and alfalfa in flax oil dressing

Dessert (8:30 PM)
- Two vegan chocolate cupcakes

Exercise
- Couple hours of tennis with Josh

I know I should of had fruit for dessert, but the chocolate cupcakes were calling my name! I shouldn't of made so many!

My family loved my mexican rice! I found a mexican rice recipe today, but I thought I could make it better so that recipe was my inspiration. Here it is:

Mexican Rice
- 2-3 tablespoons olive oil
- 1 cup uncooked brown rice
- 1 onion, chopped
- Couple cloves of garlic
- 1/2 green bell pepper, chopped
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes (drain the juice)
- 3-4 teaspoons chili powder, or to taste
- Spices: pepper, garlic powder, hot sauce to taste
- 1 teaspoon salt
- 1-2 cups of canned pinto beans

In a deep skillet saute the onion, garlic, uncooked brown rice, and green pepper with the oil until the green peppers are soft. Add the water, diced tomatoes, chilli powder, spices, salt, and pinto beans. Bring to boil. Reduce heat, cover, and let simmer for about 45 minutes or until all the liquid is gone.

I'm thinking about taking some for my lunch tomorrow in a whole wheat wrap. Mmm.