Easy Vegan Mexican Rice

by jade on February 25, 2011

I LOVE Mexican Rice.  Its hearty, delicious, and is great by itself or paired with any tasty Mexican dish.  Unfortunately, its most commonly made with chicken stock, so its hard to get.  Here’s an easy recipe that will satisfy your craving and allow you plenty of time to get some other things done in the kitchen while you wait.  Enjoy!

What you need:

3 Tablespoons safflower, olive, or vegetable oil

1 Cup uncooked long grain white rice

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 cup chopped onion (pretty small chop)

1/2 cup (1 small can) tomato sauce

1 can diced tomatoes with green chilis

1 1/2 cups veggie stock

Heat your oil in a large pan (make sure you use a pan that has a lid that fits!).  Add the rice and stir constantly.  This process is called “toasting the rice”.  Toast rice about 3 minutes, until slightly puffy and golden.  While the rice is cooking, sprinkle in the garlic salt and cumin.  Finally, add the onions and continue stirring frequently.  Cook onions until tender and translucent.  Add tomato sauce, canned tomatoes, and veggie stock and bring to a boil.  Once the rice is boiling, reduce the heat to low, cover, and simmer until done – about 20 minutes.  Fluff with a fork and serve.  Yummy!

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