VEGETARIAN MEXICAN RICE
This flavored rice is a local favorite in San Antonio.
Provided by ginger
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
- Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.
Nutrition Facts : Calories 199 calories, Carbohydrate 33.8 g, Fat 5.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 809.4 mg, Sugar 2.9 g
VEGETARIAN MEXICAN RICE
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
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
BAKED MEXICAN RICE - VEGETARIAN
A tomato based Mexican rice. Can be made the day before and re-heated (easy for entertaining). This resembles our favourite Mexican restaurant's rice dish that I love. If you double, add extra cooking time.
Provided by cookingpompom
Categories White Rice
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the oil in a saucepan (medium) and cook the onion until translucent.
- Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
- Add the rice, stock and paste, stir to combine.
- When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
- Cover and bake at 180oC for 35-40 minutes (or until cooked).
- Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 175.8, Fat 3.1, SaturatedFat 0.4, Sodium 59.5, Carbohydrate 33.3, Fiber 1.7, Sugar 1.4, Protein 3.1
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