I made a taco casserole for dinner last night and was really craving some plain ol’ mexican rice to go alongside, then I realized I’d never made a vegan version before. Now that I know it’s super simple and delicious made with plain, fresh vegetable broth instead of an innocent little chicken’s life (aww, no :[ ) I’ll be making it more often. It’s a nice, easy addition to any mexican meal, and is a great filling meal stretching dish. I don’t know why it took me so long to make this… nom nom.
Ingredients Used :
- 2 TBSP veg or olive oil
- 1 c. uncooked long grain white rice
- 1 tsp. regular or garlic salt
- 1/2 tsp. cumin powder
- 1 small onion, chopped medium
- 1/2 c. regular tomato sauce
- 2 c. veg. broth
- 1/2 c. sweet corn, optional
To Make :
Heat oil on medium heat in a medium to large sauce pan and add rice. Cook for 3 or 4 minutes, stirring often until a few grains are just browned. Throw in the onion and cook for 2 to 3 more minutes. Add salt and cumin and stir. Add in tomato sauce, vegetable broth, and corn if using, and bring to a boil. Once boiling, lower to a simmer and place a tight lid on. Cook for 25 minutes, fluff and serve.