VEGAN MEXICAN RICE !
Who else grew up lovingggg Mexican rice?
I finally mastered a easy, straight forward recipe after watching my mom making it my entire life (MOM R U PROUD OF ME?😌) ✨ Tag your people in the comments and save recipe below!
2 cups long grain rice (like jasmine rice)
3 garlic cloves, minced
1 yellow onion, chopped very small
1 tbsp avocado oil (Or oil of choice)
3 cups filtered water
1 1/2 tbsp bouillon (I used better then bouillon vegetarian chicken, you can purchase on amazon or sprouts, vons, etc)
1 cup tomato sauce
1 tsp salt
1 1/2 cup frozen corn
1 cup frozen peas
Lime for serving
1.Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 – 5 minutes until translucent. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 5 more minutes…do not let burn! Keep stirring.
2.Add water, bouillon paste, salt, frozen corn, frozen peas and tomato sauce. Stir until tomato sauce and bouillon paste is dissolved.
3.Bring to simmer, then once simmering, cover with lid and lower heat to low so the water is simmering gently.
4.Cook for 20 ish minutes or until the liquid is absorbed (tilt pot to check)… fluffy with a fork.
5.Remove from heat, leave lid on and rest for 10 minutes. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.
6.Garnish and serve with cilantro and a big squeeze of lime.