Recipe Directions

How to: Put the onion, bell pepper and garlic on a telfex sheet and dehydrate it for 4 hrs. It will get rid of some of the bitterness of the raw vegetable.

Next, mix the dehydrated veggies with the parsnip rice, add tomatoes, chili powder, salt, and the soak liquid from the tomatoes. Stir this mixture until well combined. Taste and add more salt if needed. Let this mixture marinate for the flavors to develope, about 3-6 hrs in the fridge.) Enjoy!

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songcatchers's Review

Mexican Rice
5
5 out of 5

I was pleasantly surprised at how good this dish was. First time I've tried parsnips. Thanks!

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Srumzis's Review

Mexican Rice
5
5 out of 5

This recipe is really very good! I think I'll add some jalapeno next time for a little bit of kick! Thanks for the recipe!

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