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Mexican Rice

Vegan Grammie Annie

Vegan thanksgiving meal

What a fantastic way to eat heart healthy whole grain brown rice. The dish is spiced just enough to please all palates and goes well with or in a burrito

  1. 1/4-1/3 cup veggie broth organic and low salt, if possible
  2. 1 medium onion peeled and diced
  3. 3 cloves garlic peeled and minced
  4. 1/2 tsp ginger ground
  5. 1/4 tsp cloves ground
  6. 1/2 tsp coriander ground
  7. 1 medium tomato diced
  8. 2 tbsp tomato paste
  9. 2 cups brown rice
  10. 4 cups veggie broth organic and low salt, if possible

Serves 6.

Recipe Notes: Cooked rice is a staple that keeps well in the fridge and is at the ready for eating plain or adorned. You are limited only by your imagination. I always rinse my rice to remove surface starches and let it sit for ten minutes after cooking to prevent it from being sticky. No stirring during cooking needed.

  • Stir fry the onions and garlic in 1/4 cup veggie broth on medium high (add more if necessary) being careful not to burn garlic. 5-6 minutes should do the trick.
  • When onions are soft, add the spices and stir for one to two minutes until fragrant.
  • Add chopped tomato and stir fry for one minute or so.
  • Add tomato paste, incorporate well and cook for an additional one to two minutes.
  • Rinse rice in a mesh colander and add to onion mixture. Stir fry for one minute until rice is well coated.
  • Add the veggie broth, cover and turn rice down to a simmer.
  • Cook for 20-25 minutes until all liquid is absorbed.
  • Turn off heat and let rice sit, covered for ten minutes.
  • Fluff up with a fork and add salt and pepper to taste.

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