Time 50m Yield 8 Number Of Ingredients 11 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.
Time 40m Number Of Ingredients 14 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!
More about “vegetarian mexican rice recipes”
Time 50m Yield 5-6 serving(s) Number Of Ingredients 8 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.
