Mexican Red Rice

Prep:
dice 1 large yellow onion
mince 2-3 cloves garlic

Heat pan over high heat. Add 1-2 TB oil or bacon fat, swirl to coat pan. Add onion, lower to medium heat and cook until translucent and starting to brown.

Then add 1 C basmati or long grain white rice to pan. Stir into oil/onion and toast the rice - about 45 seconds (careful not to burn the rice).

Add 8 oz chopped tomatoes or tomato sauce, 3/4 tea salt, 1 tea chili powder, 1 - 1.5 C broth/stock and additional water if needed.

Simmer with lid on until rice is cooked/absorbs liquid (add water if rice isn't cooked yet)- about 15-20 minutes.

Asian Rice Wrapper Lettuce Veggie Wraps

This is one of my favorite non-salad-y ways to eat up lots of veggies. Even though it's cold, tastes totally different from a salad!

FYI: Rice wrappers are round thin sheets of rice paper that are dry/hard and sold in the asian stores.

Wrapper:
Rice wrapper- soak one at a time in warm water to soften.
Lettuce- lay lettuce ontop of rice wrapper, then load in fillings

Filling:
Grated carrot
bell pepper
thinly sliced red cabbage
sesame seeds
Optional fillings:
green onion
cucumber, cut in matchsticks
zucchini, cut in matchsticks
basil leaves
fried rice sticks

Dip: raw ranch dressing