Health and Wellness Coaching

Vegan Mexican Tomato Rice

Vegan Mexican Tomato Rice
 
I eat a lot of rice, and this vegan Mexican tomato rice is one of my favorites!
There are so many different ways to cook rice, but I never get tired of this delicious recipe!
I often eat brown rice as it is a complete carb, though I love white rice too, and some dishes like Thai stews or Indian curries beg for white rice sides.
This recipe is another perfect way to cook rice, great for meal preps or as a side for any Mexican dish. Try it with my vegan refried kidney beans!
I add a chopped tomato at the end of cooking as I love the texture.
Vegan Mexican Tomato Rice
Adapted from the Food Network Magazine

Vegan Mexican Tomato Rice

Ingredients
3 tablespoons
vegetable oil
2 cups white rice
3 cups vegetable broth
1 large tomato, diced
1/2 cup chopped white onion, diced
1 garlic cloves, minced
2 tablespoons chopped cilantro
Salt and pepper to taste
Instructions
Heat the oil in a large saucepan over high heat. Add the rice, toast it for 3 minutes. In a blender puree, 1 chopped cored large tomato, the onion, 1 garlic cloves, and salt.
Add to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in the broth, the cilantro and bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed 20 minutes. Let sit, covered, 10 minutes. Fluff the rice with a fork, season with salt and pepper and top with more cilantro.
Serves 8.

Vegan Mexican Tomato Rice

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients

Ingredients

  • 3 tablespoons
  • vegetable oil
  • 2 cups white rice
  • 3 cups vegetable broth
  • 1 large tomato diced
  • 1/2 cup chopped white onion diced
  • 1 garlic cloves minced
  • 2 tablespoons¬† chopped cilantro
  • Salt and pepper to taste

Instructions

Instructions

  1. Heat the oil in a large saucepan over high heat. Add the rice, toast it for 3 minutes. In a blender puree, 1 chopped cored large tomato, the onion, 1 garlic cloves, and salt.
  2. Add to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in the broth, the cilantro and bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed 20 minutes. Let sit, covered, 10 minutes. Fluff the rice with a fork, season with salt and pepper and top with more cilantro.
  3. Serves 8.



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