Authentic Mexican rice recipe with a healthy vegan twist. This easy rice side dish is a perfect gluten-free side for taco Tuesday or for a Cinco de Mayo spread.
Author: Elise Tries to Cook
Long Grain White Rice
or Jasmine or Basmati Rice
or Canola Oil
Tomato and Onion Broth
Low-Sodium Vegetable Stock
or Heirloom Tomato
Avocado Oil (1/2 Tbsp)
into a medium pot and add the
Long Grain White Rice (1 cup)
. Stir to coat evenly and turn on stove heat to medium. Toast until white rice is a light yellow almost brown shade – about 5 minutes. Make sure to stir often to avoid burning.
While toasting the rice, make the tomato broth. Add the
Roma Tomatoes (2)
White Onion (1/4)
Low-Sodium Vegetable Stock (2 cups)
Garlic Salt (1 tsp)
into the blender. Blend until smooth – about 25 seconds.
When the rice is lightly toasted, pour the tomato broth into the pot of rice. Bring to a boil.
Once at a boil, add the lid and bring it down to a simmer. Stir every 5-7 minutes, making sure to return the lid once stirred. Simmer for about 30 minutes, until the tomato broth is soaked entirely into the rice.
After the rice is fully cooked, remove it from the heat and let sit for 5 minutes with the lid still on.
Fresh Cilantro (1 bunch)
Swap the traditional chicken bouillon cube for vegetable stock. This drops the sodium levels to a minimal. Make sure to use your own vegetable stock or a no salt added veggie stock.
Nutrition Per Serving
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