Mexican Rice Veganized
My favorite Mexican rice recipe made whole-plant, low fat style. I promise it is delicious. If you do not have tomato powder, use Roma tomatoes after cutting out the centers.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 tsp cumin
- 1/2 cups rice, brown short grain
- 1/3 cup finely chopped onions
- 2 tbs dehydrated tomato powder or 3/4 c. roma tomatoes,centers removed
- 1-2 garlic cloves, smashed
- 1/4 tsp adobo spice from the spice house.
- 1 cup veggie broth mine is pressure cooked with poultry seasonings for the correct flavor.
- Carbohydrate 25.3373664956314 g
- Cholesterol 0 mg
- Fat 0.710530314193056 g
- Fiber 2.16958861778816 g
- Protein 2.87300770612361 g
- Saturated Fat 0.138422401961083 g
- Serving Size 1 1 Serving (100g)
- Sodium 339.780852567722 mg
- Sugar 23.1677778778432 g
- Trans Fat 0.0685945929740558 g
- Calories 116 calories
Get no stick pan very hot. Add rice and brown (5 minutes). Add onions,tomato powder mixed in 2Tb broth, and garlic. Stir fry until onions and garlic are translucent. Add rest of broth. Bring to boil. Lid on, turn to simmer. Simmer 20 minutes, turn to lowest heat, check and stir once through to scrap bottom of pan. Lid on if liquid is absorbed. Lid off if liquid remains. Continue on lowest heat until rice is 'just moist'.
