Easy Vegan Mexican Rice

February 28, 2015
Cuisine
Course
Serves 2 People
Prep time
10m
Cook Time
25m

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!

Ingredients

  • 3 Tablespoons
    Olive or Vegetable Oil
  • 1 Cup
    Long grain rice
  • 1 Teaspoon
    Garlic salt
  • 1/2 Teaspoon
    Ground cumin
  • 1/2 Cup
    Chopped Onion
  • 1/2 Cup
    Tomato sauce (1 small can)
  • 1
    can diced tomatos (with green chilies for preference)
  • 1 1/2 Cup
    Veggie stock

Instructions

  1. 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.

  2. Finally, add the onions and continue stirring frequently. Cook onions until tender and translucent.

  3. Add tomato sauce, canned tomatoes, and veggie stock and bring to a boil.

  4. Once the rice is boiling, reduce the heat to low, cover, and simmer until done - about 20 minutes.

  5. Fluff with a fork and serve. Yummy!

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