- 1 cup short grain rice
- 2 cups water
- 4-5 small/cherry tomatoes
- 1/2 medium white onion, cut in chunks
- 1 cube vegetable stock
- 2-3 cloves garlic, skin removed
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp cumin powder
- 1/2 lime
- Pinch of chilli
1 cup short grain rice 2 cups water 4-5 small/cherry tomatoes 1/2 medium white onion, cut in chunks 1 cube vegetable stock 2-3 cloves garlic, skin removed 1 tbsp vegetable oil 1 tsp salt 1/2 tsp cumin powder 1/2 lime Pinch of chilli Heat the oil in a pan over medium heat. Add the rice and stir continually until the rice has turned golden brown, around 7-8 minutes. Add the water, tomatoes, onion, garlic, veggie cube, salt, cumin and chilli to a blender and blitz until well blended (it’s ok if there are still small bits left in the mixture). Once the rice is golden, carefully add the mixture to the pan. Bring to a boil and then reduce the heat to a low simmer. Cover and allow to cook until the water has been absorbed and the rice is soft and fluffy, around 15-20 minutes. Once the rice is cooked, remove from the heat, add the lime juice and fluff with a fork. Adjust seasoning to taste. Enjoy as a side dish to tacos or on its own with some avocado and salsa.
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