I’ve been on a bit of an Indian food kick lately – I mean who can blame me, really? It’s just so easy and delicious! But, in an attempt to add some balance to the lunch section, I’ve opted for a different International cuisine this week. This Mexican-Style Tomato Brown Rice is super yummy and a nice treat in almost Mexican-food-less Kuwait. It still uses curry powder though . . . <insert monkey-covering-eyes-emoji>
This vegan Mexican inspired dish comes from Watch What U Eat and you can find the original recipe here. I doubled it and made this as a main dish for lunch but it would be a great side dish as well. I highly recommend serving this topped with some guacamole! It’s still good without it but when given the opportunity and availability of avocados, I pretty much add some every chance I get. Even avocado by itself, without turning it into guacamole would be great if you want to save a step.