This vegan version of Mexican rice tastes just like the kind you'd get at a restaurant. It has just the right amount of seasoning and goes well with all of your favorite Mexican foods.
Ingredients: 1 cup long-grain white rice. 1 tablespoon vegetable oil. 1 small onion, diced. 2 cloves garlic, minced. 1 cup tomato sauce. 1 3/4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt to taste. Freshly chopped cilantro, for garnish.
Instructions: In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, saut until softened, about 3-4 minutes. Stir in the rice and cook until it starts to turn golden brown, about 5 minutes. Pour in the tomato sauce, vegetable broth, ground cumin, chili powder, smoked paprika, and salt. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and let it sit covered for 5 minutes before serving. Garnish with freshly chopped cilantro before serving.
Mallory J
