VEGAN MEXICAN RICE by @alexafuelednaturally 🧡 . Ingredients: 2 cups long grain rice (like jasmine rice) 3 garlic cloves, minced 1 yellow onion, chopped very small 1 tbsp avocado oil (Or oil of choice) 3 cups filtered water 1 1/2 tbsp bouillon (I used a vegetarian “chicken” bouillon) 1 cup tomato sauce 1 tsp salt 1 1/2 cup frozen corn 1 cup frozen peas Lime for serving Method: 1.Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 - 5 minutes until translucent. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 5 more minutes…do not let burn! Keep stirring. 2.Add water, bouillon paste, salt, frozen corn, frozen peas and tomato sauce. Stir until tomato paste and bouillon paste is dissolved. 3.Bring to simmer, then once simmering, cover with lid and lower heat to low so the water is simmering gently. 4.Cook for 20 ish minutes or until the liquid is absorbed (tilt pot to check)… fluffy with a fork. 5.Remove from heat, leave lid on and rest for 10 minutes. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. 6.Garnish and serve with cilantro and a big squeeze of lime. #bestofvegan @bestofvegan bestofvegan Best Of Vegan

  • bestofvegan

    @bestofvegan

    1 week ago
  • VEGAN MEXICAN RICE by @alexafuelednaturally 🧡 . Ingredients: 2 cups long grain rice (like jasmine rice) 3 garlic cloves, minced 1 yellow onion, chopped very small 1 tbsp avocado oil (Or oil of choice) 3 cups filtered water 1 1/2 tbsp bouillon (I used a vegetarian “chicken” bouillon) 1 cup tomato sauce 1 tsp salt 1 1/2 cup frozen corn 1 cup frozen peas Lime for serving Method: 1.Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 - 5 minutes until translucent. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 5 more minutes…do not let burn! Keep stirring. 2.Add water, bouillon paste, salt, frozen corn, frozen peas and tomato sauce. Stir until tomato paste and bouillon paste is dissolved. 3.Bring to simmer, then once simmering, cover with lid and lower heat to low so the water is simmering gently. 4.Cook for 20 ish minutes or until the liquid is absorbed (tilt pot to check)… fluffy with a fork. 5.Remove from heat, leave lid on and rest for 10 minutes. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. 6.Garnish and serve with cilantro and a big squeeze of lime. #bestofvegan

    VEGAN MEXICAN RICE by @alexafuelednaturally 🧡
    .
    Ingredients:
    2 cups long grain rice (like jasmine rice)
    3 garlic cloves, minced
    1 yellow onion, chopped very small
    1 tbsp avocado oil (Or oil of choice)
    3 cups filtered water
    1 1/2 tbsp bouillon (I used a vegetarian “chicken” bouillon)
    1 cup tomato sauce
    1 tsp salt
    1 1/2 cup frozen corn
    1 cup frozen peas
    Lime for serving
    Method:
    1.Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 - 5 minutes until translucent. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 5 more minutes…do not let burn! Keep stirring.
    2.Add water, bouillon paste, salt, frozen corn, frozen peas and tomato sauce. Stir until tomato paste and bouillon paste is dissolved.
    3.Bring to simmer, then once simmering, cover with lid and lower heat to low so the water is simmering gently.
    4.Cook for 20 ish minutes or until the liquid is absorbed (tilt pot to check)… fluffy with a fork.
    5.Remove from heat, leave lid on and rest for 10 minutes. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.
    6.Garnish and serve with cilantro and a big squeeze of lime. #bestofvegan

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