Mexican Rice


  • ½ chopped white onion 
  • ½ cup chopped red, orange, or yellow bell pepper 
  • 1 large clove garlic, minced 
  • 2 teaspoons olive oil 
  • 3 tbs. of Ionized Alkaline Water
  • 1 tomato, chopped
  • 1 teaspoon chili powder 
  • ¼ teaspoon ground cumin 
  • ½ teaspoon sea salt 
  • 1 cup raw almonds - chopped
  • 4 cups cooked brown rice or quinoa
  • 1 avocado, sliced


Heat olive oil on medium high in a sauté pan.  Add onion, bell pepper, and garlic and sauté for 2 minutes. 

Add Alkaline water and the rest of the ingredients.  Turn heat down after a minute to low.  Simmer for 4-5 more minutes.

Add mixture to brown rice or quinoa and top with avocado slices.  You can also add fresh cilantro, fresh tomato slices, salsa, and/or chopped cilantro.

Written by: Katy Joy Freeman
© 2013 by  All rights reserved

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