Vegan Mexican Rice
A delightful combination of fluffy rice, spices, and fresh vegetables that encapsulates celebration and comfort.
Ingredients
Main Ingredients
- 1 cup long-grain rice You can also use brown rice for a healthier option.
- 1 tablespoon olive oil Feel free to swap this with avocado oil.
- 1 small onion, diced You can opt for shallots for a more delicate flavor.
- 2 cloves garlic, minced Essential for that aromatic kick.
- 1 small green bell pepper, diced Red or yellow peppers work just as well!
- 2 cups vegetable broth You can use water, but broth truly elevates the dish.
- 1 teaspoon ground cumin For a warm, earthy flavor.
- 1 teaspoon chili powder Try smoked paprika for a different twist.
- to taste none salt and pepper To enhance all the flavors.
Instructions
Preparation
- Heat the olive oil in a large saucepan over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and diced green bell pepper, cooking for an additional 2 minutes until fragrant and slightly softened.
- Add the rice to the pan, stirring to coat the grains in the oil and vegetable mixture.
- Pour in the vegetable broth, followed by the cumin, chili powder, salt, and pepper. Stir well.
- Bring to a boil, then reduce the heat to low. Cover and let the rice simmer for about 15-18 minutes or until the rice is tender and the liquid is absorbed.
- Once cooked, turn off the heat and let it sit, covered, for another 5 minutes.
- Fluff the rice with a fork before serving.
Notes
Leftover Vegan Mexican Rice can be stored in an airtight container in the refrigerator for up to four days. Freeze in portions for up to three months. To reheat, microwave until hot or sauté in a skillet with a splash of water or broth.