Vegetarian Mexican Rice 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!

VEGETARIAN MEXICAN RICE BOWL

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.

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.

MEXICAN VEGETARIAN CASSEROLE

Steps:

• Combine the first 9 ingredients.
• Spoon into a lightly greased 9 x 11 inch baking dish.
• Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
• Bake at 350 degrees F.
• for about 50 minutes.

VEGAN MEXICAN RICE

Steps:

• dice up all the veggies, except the mushroom which should be in larger pieces.
• Cook the rice, Keep aside.
• Heat oil, add onion, add serrano pepper.
• Fry till lightly brown.
• add jeera (cumin) Fry lightly till golden.
• add veggies, do not add water as the water from the mushrooms will be enough to cook the veggies, add the bouillon cube.
• cook till veggies are done.
• Add salt to taste.
• add rice, mix.
• then sprinkle taco seasoning lightly on top and mix lightly.

VEGETARIAN SPANISH RICE

Steps:

• In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.
• Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
• Stir in the peppers and green chilies. Heat through and serve immediately.

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.

MEXICAN RICE

Steps:

• Heat oil in a large over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender.
• Stir in tomato sauce and broth; bring to a boil.
• Reduce heat to low, cover and simmer for 20-25 minutes. Don't lift the lid or stir while its cooking. Fluff with fork.