There is nothing like the taste of authentic Mexican Rice. I grew up eating this as a side dish and I never got tired of it. I still don’t! Today I wanted to share with you my vegan version of this flavorful side dish.
When I was little, beans and rice were all the rage. And actually now that I think about it, they still are! I love rice especially Mexican rice.
One of my Nana’s used to make it for me all the time growing up. When she would cook it, the rice developed this deep flavor that was so amazingly good.
As I got older I was honestly a little intimidated to make this rice for a long time. It can be tricky getting the right texture and cooking it in just the right amount of time.
Also when I changed my eating habits I learned that a lot of Mexican rice that is served in restaurants is not vegetarian, or vegan for that matter. Traditionally it is cooked with chicken broth or chicken bouillon cubes.
My family makes it with bouillon cubes. So when I came across these flavorful vegan bouillon cubes I was so excited!
I find them at Whole Foods or Sprout’s in the soup aisle.
I decided to get over my fear of messing up my Mexican rice and just go for it. Now my rice game is pretty strong and what makes me happy is that I was able to recreate a vegan version of the rice my Nana used to cook for me.
So let’s get to making some yummy rice!
Now, the prep for this rice is pretty quick and simple.
First, heat your pan on the stove at medium-high heat and add some oil. I use Avocado oil because that’s my favorite and it’s one of the healthiest oils to use for cooking.
While your oil is heating up, you can dice some onion and peel one clove of garlic.
That’s it, pretty quick and simple.
Once the oil is hot enough, you add in the rice. I like to use Basmati or Jasmine rice. Here I used Jasmine since that’s what I had on hand.
The secret to Mexican rice is patience and consistent stirring.
This is the part you need both.
I used to always try to rush through this part and would end up burning my rice. Slow and steady wins the race with this dish.
When you add in the rice, stir it to coat with the oil and lower the heat to medium.
Then, cook for about 3-4 minutes until the rice is slightly brown. You want to stir frequently so the rice doesn’t burn.
Don’t walk away! The rice is very needy in this stage of the game.
When the rice starts to brown is when you can add in the onions.
It’s best to add the onions after because they cook faster and can burn before the rice is even brown.
After that cook for another 2 minutes. You’ve still gota keep stirring, I told you…needy sheesh.
Next, pour in water and tomato sauce, then give one good stir to combine.
Then add the garlic clove, some salt and pepper, one vegan bouillon cube and stir again to mix it all together.
Bring everything to a boil, then cover and turn the heat to medium-low.
Allow the rice to simmer for 15 minutes, until the liquids evaporate and you should have yourself some beautifully orange looking rice. The texture should be soft but not too mushy.
Be sure to keep an eye on the rice throughout the cooking process. I tell ya this rice is so finicky but it’s sooo worth it.
Once the rice is cooked don’t forget to take out the garlic clove, then transfer to a bowl and serve.
It’s flavorful, it’s the perfect texture, and it’s vegan…perfecto!
I definitely can’t have rice without beans. That’s just the way it goes, like peanut butter and jelly or mashed potatoes and corn.
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