Vegan Mexican Rice Recipe
Recipe below 🙂 (Click show more)
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Who loves Mexican food?
And in particular Mexican Rice? Meeeeeee #riceislife
Super easy to make at home and way healthier than buying it out.
Great for tacos, burritos, Mexican beans and with any salad or seriously a great add to the dinner table.
Red, spicy and Moorish this is one of my all time favourite dishes and when I made it, my mates just loved it too. We ate it all of one plate. No joke.
Anyhoo, If you don’t like chili you can swap it for more red capsicums and tomatoes. And if your not into rice you can swap it out for quinoa.
For the Sauce:
2 Long Red Chilies, roughly chopped*
2 Hot Chilies
1 Red Capsicum, chopped
2 Tomatoes, roughly chopped
5 Garlic Cloves, smashed*
For the Rice:
2 tsp Olive Oil**
2 Onions, chopped
1 cup Long-Grain Rice
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Smoked Paprika
1 ½ cups Water
Salt, to taste
Black Pepper, to taste
A bunch of Fresh Coriander, for garnishing
A pinch of #MINDFULNESS
*You can use more for a stronger flavour
**More oil may be needed for frying the onions and rice
To prepare the sauce:
Preheat your oven at 180C/350F.
Line a baking tray with unbleached baking paper.
Place the chilies, capsicum, tomatoes, and garlic into the tray and bake for 10 minutes.
Transfer to a blender, blend until smooth and set aside.
To prepare the rice:
Preheat a pan on medium-high, pour in the oil and add the onions and rice.
Stir-fry until browned.
Add the cumin, coriander, and paprika and stir-fry for one more minute.
Transfer to a rice cooker, pour in the sauce and water, season and stir to combine.
Press the Play button and cook following your rice cooker instructions.
Serve garnished with coriander and EAT!
Prep time: 1 min
Cooking time: 15 mins
C, RSF, DF, NF, GF, VEG, V
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