|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegetarian and vegan Mexican rice recipe is a simple take on a traditional Mexican food dish that is easy to prepare and needs no special ingredients. First, the rice is lightly toasted with garlic, onions, and lots of other spices, then slowly simmered with tomatoes, absorbing all of their liquid to become deliciously flavorful. You can use either canned or fresh chopped tomatoes in this recipe.
- 1 onion (diced small)
- 3 cloves garlic (minced)
- 1/4 cup olive oil
- 1/2 tsp. ground ginger
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cloves
- 1/4 tsp. fresh ground black pepper
- 2 cups white rice
- 3 cups diced or pureed tomatoes (do not drain)
- 2 tsp. salt
- 1 1/2 cups water or vegetable broth
In a large skillet or frying pan over medium heat, saute the diced onions and the minced garlic in the olive oil for about 3 to 5 minutes, or just until the onions are starting to turn soft.
Add in the ground ginger, coriander, cloves, and fresh ground black pepper and stir to combine well.
Add the rice and stir for just a minute, in order to coat the rice evenly and well with the spices.
Add in the tomatoes, salt, and water or vegetable broth and stir to combine. Bring to a low simmer, then cover the pan and allow to simmer over low heat for about 30 minutes, or until liquid is absorbed and the rice is completely done cooking.
Use this delicious rice to fill up a vegetarian burrito, serve it alongside some homemade refried beans, top it off with some fresh cilantro or enjoy it as it is for a simple side dish to just about any meal.