If your kids are anything like mine, they love anything in mini-form! These meatloaf muffins are easy to make (they’re especially great for meal prepping ahead on busy weeks!), they taste like a beef and corn taco- all wrapped up into one cute, kid-friendly muffin-shaped package!
Mexican rice, otherwise known as Spanish rice here in the US, though decidedly not Spanish, at all) is rice cooked traditionally with onions, carrots, peas and tomato bullion- though I use tomato sauce for the flavor without the extra sodium and MSG, (you can swap the sauce for an additional 1/4 cup liquid and a tomato bullion cube, if you prefer)- and swap rice for quinoa! Feel free to use long-grain white rice instead.
2 cups chicken or vegetable broth (more as needed)
1/4 cup tomato sauce
1/3 cup frozen peas sea salt to taste
1/4 cup chopped cilantro (optional)
In a saucier or dutch oven, heat avocado oil over medium.
Add diced onion and carrot and cook until starting to soften. Stir in garlic.
Add quinoa and stir to coat with oil and toast slightly.
Stir in broth and tomato sauce. Bring to a simmer, and once simmering, stir in frozen peas.
Turn heat to low, cover and cook for 15 minutes. Remove top, stir and season to taste. If there is still liquid remaining, cover and let sit another 5-10 minutes to allow liquid to absorb. Stir in cilantro if using and serve!