Vegan Mexican Rice
Restaurant-style vegan and vegetarian Mexican rice
Equipment
- 1 food processor or blender
Ingredients
- 1 cup long-grain white rice washed
- 1 cup vegetable broth low-sodium
- 1 bay leaf
- 1 tbsp avocado oil
Blender Ingredients
- 4 cloves garlic
- 1/2 yellow onion
- 2 tomatoes I use tomatoes on the vine. See notes if using other types of tomatoes.
- 1/2 tsp cumin
- 3/4 tsp salt see notes
Optional Flavor Enhancers
- Cilantro Stems
- 1 jalapeño
Instructions
- Rinse the rice until the water runs clear. Allow it to dry as much as possible while preparing the other ingredients.
- In a food processor or blender, blend together onion, garlic, tomatoes, cumin, and salt. Set aside.
- Heat 1 tablespoon of avocado oil in a pan over medium heat. Add in washed rice and stir for about 10 minutes or until most of the rice has been browned.
- Add in the blended ingredients and the bay leaf. Stir for 5 more minutes or until the sauce has thickened. Then add in the vegetable broth and stir. Here you can add in the optional ingredients if you'd like, and then bring everything to a boil. Cover the rice, turn the heat to low, and cook for 15 minutes.
- Remove the pan from the heat and let cool for 15 minutes. Then remove the lid, remove any optional ingredients, and lightly fluff the rice with a fork or spoon. Add any optional add-ins, and serve.
Video
Notes
Salt
If you are not using low-sodium vegetable broth, add less salt (about 1/2 tsp) with the blender ingredients, and then add salt later to taste.
Tomatoes
I use two whole tomatoes on the vine, but if you are using smaller tomatoes (such as Roma tomatoes), use three. If you only have large tomatoes (like beefsteak tomatoes), use one.
Nutrition
Calories: 194kcalCarbohydrates: 43gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 678mgPotassium: 236mgFiber: 2gSugar: 3gVitamin A: 643IUVitamin C: 10mgCalcium: 30mgIron: 1mg
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