Once prepared, this rice recipe will store in the fridge for 5-7 days.Be sure to let it cool completely before transferring to an air tight container. Info. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I've been looking for an authentic tasting recipe for Mexican rice for YEARS! Sauté onions, bell peppers & jalapeño for a few minutes. Mexican rice is rice roasted in a skillet with garlic and onions until light brown, then steamed or simmered with tomato puree and spices. I also used cilantro instead of the parsley. In a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque. https://www.delish.com/cooking/recipe-ideas/a27132897/mexican-rice-recipe Amount is based on available nutrient data. Stir-fry for one more minute. First, the rice is lightly toasted with garlic, onions, and lots of other spices, then slowly simmered with tomatoes, absorbing all of their liquid to become deliciously flavorful. This is a very good rice recipe. fresh ground black pepper 2 cups white rice 3 cups diced or pureed tomatoes (do not drain) 2 tsp. Let's start with sautéing the veggies. I used Garlic Powder instead of the Cayenne Pepper I used canned stewed tomatoes (drain the liquid into a measuring cup and add stock to the required mark for the recipe. My husband really liked this. Bring to a low simmer, then cover the pan and allow to simmer over low heat for about 30 minutes, or until liquid is absorbed and the rice is completely done cooking. Cover pan and allow to sit for 5 minutes. Turn off heat. I used chicken broth instead of vegetable and I used fresh sliced carrots (par-cooked) and frozen peas. ground cloves 1/4 tsp. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Add comma separated list of ingredients to include in recipe. Add in the tomatoes, salt, and water or vegetable broth and stir to combine. In deference to Hubs sensitive innards I skipped the cayenne pepper. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I used fresh veggies omitted the garlic and used water for the vegetable stock. I used a bag of mixed vegetables and change the vegies every once in a while. https://www.delish.com/cooking/recipe-ideas/a27132897/mexican-rice-recipe Congrats! Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit. I usually serve it with diced fresh mexican cheese and tortillas and turn it into a taco/burrito of sorts. Allrecipes is part of the Meredith Food Group. Add in the ground ginger, coriander, cloves, and fresh ground black pepper and stir to combine well. 3 cups diced or pureed tomatoes (do not drain). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. this link is to an external site that may or may not meet accessibility guidelines. If you are not vegan, you can sub the vegetable … It comes out fluffy tasty and extra nutritious! In deference to my dislike of carrots I skipped them too. Your daily values may be higher or lower depending on your calorie needs. Nice simple understated Mexican rice side dish to support and complement a bolder spicier main dish. This is it!! Ingredients 1 onion (diced small) 3 cloves garlic (minced) 1/4 cup olive oil 1/2 tsp. By using The Spruce Eats, you accept our, Vegetarian Rice and Cheddar Stuffed Peppers, Easy Gluten-Free and Vegan Vegetable Rice Biryani Recipe, Vegetarian Vegetable Chili Recipe with Zucchini, Savory Butternut Squash and Carrot Soup (Vegetarian and Vegan), Vegan Spanish Rice Recipe (With Gluten-Free Option), Easy Homemade Black Beans Recipe From Scratch (Vegan), Baked Savannah Red Rice With Bacon, Tomatoes, and Onions. Most people won't think twice about serving basic cornbread when is on the table. Mexican rice is a great start to a vegetarian Mexican meal and is also a simple and easy gluten-free vegan dinner idea. https://www.archanaskitchen.com/vegetarian-mexican-fried-rice-recipe 1 (10 ounce) package frozen mixed peas and carrots, thawed. Sprinkle top of rice with parsley and green onions. Nutrient information is not available for all ingredients. ground coriander 1/4 tsp. In a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque. Add salt, cayenne pepper, and vegetable stock to the pan. ground ginger 1/2 tsp. I served it with Mexican Chicken Kiev Mexican Corn (submitted by Karen Baldridge) and some sauteed peppers... My guests loved the entire meal.