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Vegan Mexican Rice Recipe

Vegan Mexican Rice Recipe

Nutritional Info

Per Serving: 1 Bowl

283kcal

Carbohydrate 49g

Protein 6g

Fat 7g

Fiber 5g

Ingredients

Long-grain rice

1 Cup

Olive oil

2 tbsp

Onion (finely chopped)

1 Medium

Garlic (minced)

3 Cloves

Tomato puree

1 Cup

Vegetable broth

2 Cups

Sweet corn

½ Cup

Green peas

½ Cup

Bell pepper (diced)

½ Cup

Black beans (cooked)

½ Cup

Cumin powder

1 tsp

Smoked paprika

1 tsp

Chili powder

½ tsp

Oregano

½ tsp

Salt

To taste

Black pepper

¼ tsp

Fresh coriander

2 tbsp

Lime wedges

For serving

Steps

Step 1

Rinse the rice thoroughly under running water until the water runs clear. Drain well.

Step 2

Heat olive oil in a deep pan over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.

Step 3

Add minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in tomato puree, cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Cook for 3–4 minutes.

Step 5

Add the rinsed rice and stir for 2 minutes to lightly toast the grains.

Step 6

Pour in the vegetable broth. Add corn, peas, bell pepper, and black beans. Mix well.

Step 7

Cover the pan and cook on low heat for 18–20 minutes until the rice is tender and the liquid is absorbed.

Step 8

Turn off the heat and let the rice rest for 5 minutes. Fluff gently with a fork.

Step 9

Garnish with chopped coriander and serve with fresh lime wedges.

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