Baked Mexican Rice Vegetarian Food

VEGETARIAN MEXICAN RICE

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.

VEGETARIAN MEXICAN RICE

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!

BAKED MEXICAN RICE - VEGETARIAN

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.

BAKED MEXICAN BROWN RICE

Steps:

• Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapeños and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute.
• Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.

MEXICAN GREEN RICE (VEGAN)

Steps:

• De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
• Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
• cold water; drain very well.
• Sautee the rice in hot oil for a minute or so.
• Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
• Add the broth, cilantro, lime juice, and salt (to taste).
• When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.

MEXICAN GREEN RICE(VEGETARIAN)

Steps:

• Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
• Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
• Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
• Variation with Peas:.
• Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.

OVEN BAKED VEGETARIAN RICE

Steps:

• Preheat oven at 350 degrees; chop veggies.
• Mix all ingredients in a 2 quart casserole dish.
• Bake for 1 hour.
• For Vegetarian use Vegetable bouillon.