Sunday, January 10, 2010

Yummy Mexican Red Rice (Vegan)

So... these are your ingredients... now, you can play with the veggies you want to put in there.... I just happened to have Broccoli Rabe and Carrots.... but you can also do peas, corn... pretty much anything... GO CRAZY!

1 1/2 Cups Long Grain Rice... I prefer Jasmine (this recipe does not work well with brown rice,
if you try it and it works... let me know what you did!)
1 No Salt Added 8 oz can of Tomato Sauce
1/2 Cup Chopped Broccoli
1/2 Cup Chopped or Shredded Carrots
4 Tablespoons of Olive Oil
2 Tablespoons of Earth Balance Butter (Vegan) you can use reg Butter for u Non-Vegans
2 Teaspoons Ground Cumin
Powdered Veggie Soup Mix (will add to taste.... so can't give you a measurement)
3 cups of Water

In a saucepan.... pour your rice...Olive Oil and Vegan butter... Brown your rice for a few minutes on Medium Heat.... when I say brown I don't mean that in a literal sense.... it should look sort of beige... but still mostly white... (I should have taken a picture....maybe next time!)

Once you have browned the rice, add the remaining ingredients, now for the Veggie Soup Base.... add a Tablespoon at a time, dissolve well, and taste it.... do this until you have the desired flavor.  (I would say anywhere between 1-3 Tablespoons.... it's all by taste!) Cover and DO NOT OPEN!!! Now... You really should have a glass cover for making rice, only because you want to be able to see what is going on without opening it.  You cook on medium heat until most of the liquid is gone, and you see bubbles on top.  You turn the heat off, and set aside... DO NOT OPEN!!! Leave covered for at least 15 minutes.... So we are clear... from the second you cover the rice until it has sat for 15 minutes after cooking!  Fluff the rice and serve! Enjoy! Also learn to play with it.... cilantro taste great too! Let me know if you would like other suggestions!

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