Vegetarian Mexican Rice Bowl Recipes

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VEGETARIAN MEXICAN RICE



Vegetarian Mexican Rice image

Vegetarian Mexican Rice with tomatoes, corn, garlic & jalapeno. Serve it as a side or main dish. Vegan & gluten-free.

Provided by Manali

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 cup basmati rice
2 teaspoons olive oil
1 small red onion (chopped)
1/2 jalapeno pepper (chopped)
2 garlic cloves (chopped)
3 tablespoons yellow corn
1/4 teaspoon cumin powder
1/4 teaspoon cayenne pepper (optional)
1 cup crushed canned tomatoes
1.5 cups vegetable broth or water
juice of 1 lime
1 tablespoon chopped cilantro
salt (to taste)
black pepper (to taste)

Steps:

  • Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
  • Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
  • Add chopped garlic and cook for another minute.
  • Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.
  • Add the soaked rice to the pan and saute for 2-3 minutes.
  • Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium.
  • Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.
  • Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes.
  • Fluff with fork, add cilantro and lime juice.
  • Serve vegetarian mexican rice as a side or main dish and enjoy!

Nutrition Facts : Calories 507 kcal, Carbohydrate 103 g, Protein 11 g, Fat 6 g, SaturatedFat 1 g, Sodium 873 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

VEGETARIAN MEXICAN RICE BOWL



Vegetarian Mexican Rice Bowl image

Provided by Juliska

Categories     Main Course

Time 30m

Number Of Ingredients 18

1 cup White or brown rice
1 cup Water ((or less))
1/2 cup Coconut milk
2 tbsp Coconut oil
Juice of a lime
A handful of cilantro (chopped)
Salt (to taste)
15 oz Black or Red beans (washed and strained)
1/2 cup Water
4 tbsp Tomato paste
2 tbsp Olive oil
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Garlic powder
1/2 tsp Ground black pepper
1/4 tsp Ground cayenne pepper
Guacamole
Tomato salsa

Steps:

  • In a medium pot over medium heat, melt the coconut oil and toast the rice for 2 minutes.
  • Pour in the lime juice, then the coconut milk followed by the water, salt and cilantro.
  • Let it cook on low heat for 15-20 minutes or until the water has dried out and the rice is soft.
  • In a skillet, heat the olive oil then add the beans, paprika, salt, black pepper, garlic powder, cayenne pepper, tomato paste and water.
  • Let it simmer for about 5-7 minutes on medium-high heat.
  • Spoon the rice onto a bowl, top with the beans, guacamole and salsa.

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