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RECIPE
8 INGREDIENTS6 STEPS55MIN

Vegan Mexican Rice

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Elise Tries to Cook
I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
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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.

55MIN

Total Time
Elise Tries to Cook
I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 cup
Long Grain White Rice
or Jasmine or Basmati Rice
1/2 Tbsp
Avocado Oil
or Canola Oil
Tomato and Onion Broth
2 cups
Low-Sodium Vegetable Stock
2
or Heirloom Tomato
1 tsp
Garlic Salt
Toppings
1
cut into wedges
(optional)
1 bunch
(optional)
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Nutrition Per Serving
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CALORIES
189
FAT
2.7 g
PROTEIN
3.2 g
CARBS
35.7 g

Author's Notes

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.

Directions

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Step 1
Pour the Avocado Oil (2 teaspoon) 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.
Step 2
While toasting the rice, make the tomato broth. Add the Roma Tomato (2), White Onion (1/4), Low-Sodium Vegetable Stock (2 cup), and Garlic Salt (1 teaspoon) into the blender. Blend until smooth – about 25 seconds.
Step 3
When the rice is lightly toasted, pour the tomato broth into the pot of rice. Bring to a boil.
Step 4
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.
Step 5
After the rice is fully cooked, remove it from the heat and let sit for 5 minutes with the lid still on.
Step 6
Serve with Lime (1) and Fresh Cilantro (1 bunch) while warm.

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Nutrition Per Serving
Calories
189
% Daily Value*
Fat
2.7 g
3%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
35.7 g
13%
Fiber
1.1 g
4%
Sugars
2.4 g
--
Protein
3.2 g
6%
Sodium
540.8 mg
24%
Vitamin D
--
--
Calcium
20.2 mg
2%
Iron
1.8 mg
10%
Potassium
53.3 mg
1%
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