Mexican Rice recipe

Looking through the recipes that I have contributed in 2015, it is evident that I really like Mexican dishes: Vegetarian “refried” Beans, Jalapeno Salsa Corn Muffins, Nacho Cheez Sauce with Oven Baked Tortillas, and Aztec Salad. All delicious and very healthy dishes. Let’s make it even more tempting by adding a Mexican Rice recipe. I am looking forward to hearing how you like this new recipe from Katie Mae and the others. Did you do something different? Thanks for all your support. Here’s to a new year with more incredible whole food plant-based recipes!

Mexican Rice recipe

Make 4 cups

Prep time: 5 minutes, not including soak time
Cook time: 60 minutes

1 cup brown rice, soaked for 20 minutes
1/2 yellow onion, diced
6 cloves garlic, minced (or 1 1/2 teaspoons garlic granules)
1 tablespoon ground cumin
1 cup tomato sauce, no salt added (8 oz)
1 3/4 cup water or vegetable broth, no salt or oil added
1 cup frozen peas, thawed
2 tablespoons fresh cilantro, minced

Place brown rice in a non-stick pan on low-medium heat, stirring occasionally. Cover with lid to keep the moisture in the pan. Cook for 5 minutes. Add onion, garlic, and cumin. Cook for another 5 minutes with lid on. Stir frequently. If the onions and rice start to stick, add a couple tablespoons of water.

Stir in tomato sauce and water and turn heat up to medium. Cover and bring to a boil. Once boiling, reduce heat to low-medium. Let simmer for 50-60 minutes or until all the water is absorbed. The rice should be fully cooked.

If the rice is not done at this time, continue to let it simmer. If there is little to no moisture in the pan, you’ll need to add 1/4 cup of water. When the rice is done, stir in peas and cilantro. Remove from heat. Garnish with cilantro before serving

Source: “Mexican PLANTZ” by Katie Mae