Flavorful vegan Mexican rice with tomato sauce, simple, delightful!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American, Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 246kcal
Author: Lois Carter Crawford
Ingredients
2tablespoonsvegetable oil
⅓cuponionsfinely chopped
⅓cupred bell peppersfinely chopped
1garlic cloveminced
1teaspoonground cumin
1pinchcayenne pepperless than ⅛ teaspoon; or try spicy paprika
¼teaspoonsalt
1large tomato
1cuplong grain white rice
1cupwater
Instructions
In a medium saucepan, heat the oil on medium heat.
Add the onions, peppers,cumin, cayenne, and salt and sauté for about 5 minutes until onions are transparent.
Add the garlic and sauté for a minute more.
While the onions, peppers and spices are cooking, purée the tomato in your food processor to make about a cup of sauce. If it doesn't make a cup, either add more tomato or add water until you have a full cup.
Add the rice and tomato purée to the onion mixture and stir for 1-2 minutes.
Add the water and bring to a boil.
Cover tightly and reduce the heat to simmer. Simmer gently for 15 minutes.
Remove from heat and allow to sit for 5 minutes before lifting the lid.