Vegetarian Mexican Rice Recipes

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VEGETARIAN MEXICAN RICE



Vegetarian Mexican Rice image

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

3 tablespoons vegetable oil
⅔ cup diced onion
1 ½ cups uncooked white rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 ½ (8 ounce) cans tomato sauce
2 teaspoons salt
1 clove garlic, minced
⅛ teaspoon powdered saffron
3 cups water

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 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

BAKED MEXICAN RICE - VEGETARIAN



Baked Mexican Rice - Vegetarian image

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

1 tablespoon oil
1 small onion, diced fine
1 teaspoon garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1 cup white rice, don't use instant (short grain)
1 3/4 cups chicken or 1 3/4 cups vegetable stock
2 tablespoons tomato paste

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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