You needed an easy recipe to take to your Cinco de Mayo fiesta, right? Also, I know you need it to be extra colorful and muy, muy delicioso. Enter the stage, Rainbow Spanish Rice!
My Mexican Roots
Recently, I’ve been finding it sort of amazing that through all of these allergies, I have been able to fall back on the food closest to my Mexican roots. That’s right people, this green-eyed, blonde is actually primarily NOT gringo. Although, I do look like I could be the poster child for the stereotypical all-American girl. In the sun, I burn like a lobster. At night, I’m so white I glow in the dark. My freckles become more obvious in the summer and…. Wait, what were we talking about again? Oh, Mexican food, right.
So it’s been kind of nice to go to family’s house and enjoy all the food of my people. And of course, the mysterious food allergies are still mysterious, so that only includes Spanish rice and refried beans at the moment, but still. I pile those bad boys high with spinach, tomatoes, and all the veggies that will balance on a plate.
An Update on Food Allergies
This past week, I went in for the first appointment at the new allergy office to try and get to the bottom of it. As I mentioned last week, leading up to this appointment, I tried eating everything on my last blood panel “no-no” list to see what foods/spices might pop up again. I was hoping that everything might have just fixed itself, but the result was extra sluggish digestion/metabolism, intense cystic breakouts, and my squishy body parts becoming even more squishy, despite my regimented workout plan.
I’m not losing any hope, though because everything about this visit felt right. I went into the office “hangry” (hungry+angry) because of the 8-hour fast (10-hour by the time I got there), and left feeling energized and amped up…and they didn’t feed me lol.
In This Particular Test
The blood panel alone will include a whopping 200+ foods, and test glucose, thyroid, and cholesterol. In addition to the blood work, I had a full body ultrasound to check major arteries, veins, and my heart, saw a nutritionist, and PA for a comprehensive walk through of any and all symptoms I’ve been experiencing. Unlike other doctor’s visits, they are leaving no stone unturned.
In two weeks when all those results come back, I will be going in again for a follow up and two more rounds of testing: a push test (similar to a scratch test for environmental allergies) and electro-impulse testing….not sure if that’s even what it’s called, but it tests nerve ending responses I believe. (More on that later.)
So, good news is, in the end, everything is going to be okay. If it’s not okay, it’s not the end. A little bit cliche, but a lotta bit true.
Some Encouragement For You
One last thing before this bomb dot come Cinco de Mayo party rice. Joel Osteen had some wise, wise words to share this past Sunday, and I’d like to pass along the encouragement. The essence of his message was that sometimes God puts things/people in our path that aren’t always good. It is through these things, however, that we reach our full potential or achieve something we otherwise wouldn’t. Biblically, if it weren’t for Goliath, David could never have taken his throne. If it weren’t for Judas, Jesus wouldn’t have been crucified and our sins forgiven.
Modern day examples could be as simple as the “haters” that are constantly saying “You aren’t good enough. You’re never going to make it.” Yet, that fuels our motivation to do the exact opposite. Long story short, I’m thankful for these infuriating, awful health problems. Although it sucks big time right now, I can only imagine what God’s plan is to use this negativity for my greater good. Personally, I hope it continues to help grow this blog into something that helps other people going through similar difficulties and those that want to live healthier, more enjoyable lives.
Speaking of healthy and enjoyable, Rainbow Spanish Rice anyone?
Rainbow Spanish Rice
- 2 c. dry white rice
- 28 oz. can diced tomatoes
- 32 oz. liquid (use 12 oz liquid from can of tomatoes and add water to make the full 32 oz.)
- 5 cloves garlic
- 2, 4oz. cans green chiles
- 1 large red onion
- 3-4 stalks celery
- 1 bunch cilantro (coarsely chopped)
- 2-3 tsp salt
- 2 tsp. chili powder
- 1 tsp. paprika
- Bring large pan up to medium-high heat.
- Add 1/3c. olive oil and let come to heat. Add 2 c. rice and coat evenly with oil to brown. Watch carefully so you don’t burn the rice. When rice is a medium brown color, add 1/4 c. olive oil, garlic, chiles, and red onion to sautee.
- When onion is slightly translucent, add tomatoes, 32 oz of liquid, celery, 1/2 amount of cilantro, and spices. Let come to a boil briefly, then turn down to low, cover, and let simmer for 18-20 minutes. Do NOT remove lid, no stirring is required. (If you stir the rice while it’s cooking, it will get mushy.)
- Toward the end of the cook time, keep an eye on the rice for when the water boils away and remove from heat.
- Finally, carefully mix in the last half of the cilantro and it is ready to serve!
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
This could actually be the best holiday to have existed in your entire life…. it is Cinco de Mayo AND Taco Tuesday. Life. Made. And now you have some awesomely colorful rice to eat on the side of your favorite tacos. 🙂