Mexican Rice

July 20, 2017

 

 

Ingredients:

 

1 c of jasmine rice

2 c of liquid (combo of water, veggie broth and tomato sauce... explained below)

1 tbspn olive oil

7-8 medium tomatoes 

1/3 white onion

 

Directions:

 

Put 7-8 medium tomatoes into a large saucepan. Cover with water. 

Boil tomatoes until soft. 

Pour all contents into blender once boiled and blend until smooth. 

Set aside. 

 

Pour 1 tbspn olive oil into large saucepan over medium heat. 

Pour 1 cup jasmine rice into large saucepan once oil is heated. 

Add in 1/3 cup diced onions. 

Sauté rice and onions until slightly browned. 

Pour in tomato sauce (but measure out how much tomato sauce before pouring in)

Pour in water or vegetable stock so that total amount of liquid between tomato sauce and other liquid equals 2 cups. 

 

Cover and simmer for 15+/- minutes, until rice has soaked in the liquids but do not let burn. 

 

Notes:

My friends Cindy and Pepe fed this rice to us at their home in Santa Barbara. Eat with warm corn tortillas, black beans, shredded cabbage and a chipotle aoli sauce made with vegan just mayo. My kids loved this rice so much too!! It's delicious!!

 

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