Mexican Rice

Vegan Grammie Annie

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

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.

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Ingredients

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

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

Serves 6.

Method

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.