Vegan Mexican Rice Recipe

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Vegan Mexican Rice Recipe
Recipe below 🙂 (Click show more)
Get my FREE ebook here: https://chefcynthialouise.com/lepb2/step/lets-eat-plant-based-usd/

Who loves Mexican food?
And in particular Mexican Rice? Meeeeeee #riceislife

Super easy to make at home and way healthier than buying it out.

Great for tacos, burritos, Mexican beans and with any salad or seriously a great add to the dinner table.

Red, spicy and Moorish this is one of my all time favourite dishes and when I made it, my mates just loved it too. We ate it all of one plate. No joke.

Anyhoo, If you don’t like chili you can swap it for more red capsicums and tomatoes. And if your not into rice you can swap it out for quinoa.
Enjoy!

~INGREDIENTS~
For the Sauce:
2 Long Red Chilies, roughly chopped*
2 Hot Chilies
1 Red Capsicum, chopped
2 Tomatoes, roughly chopped
5 Garlic Cloves, smashed*
For the Rice:
2 tsp Olive Oil**
2 Onions, chopped
1 cup Long-Grain Rice
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Smoked Paprika
1 ½ cups Water
Salt, to taste
Black Pepper, to taste
A bunch of Fresh Coriander, for garnishing
A pinch of #MINDFULNESS
*You can use more for a stronger flavour
**More oil may be needed for frying the onions and rice

~METHOD~
To prepare the sauce:
Preheat your oven at 180C/350F.
Line a baking tray with unbleached baking paper.
Place the chilies, capsicum, tomatoes, and garlic into the tray and bake for 10 minutes.
Transfer to a blender, blend until smooth and set aside.
To prepare the rice:
Preheat a pan on medium-high, pour in the oil and add the onions and rice.
Stir-fry until browned.
Add the cumin, coriander, and paprika and stir-fry for one more minute.
Transfer to a rice cooker, pour in the sauce and water, season and stir to combine.
Press the Play button and cook following your rice cooker instructions.
Serve garnished with coriander and EAT!

***
Serves: 2
Prep time: 1 min
Cooking time: 15 mins
Freezer-friendly: No

C, RSF, DF, NF, GF, VEG, V
Check out my online cooking classes here: http://chefcynthialouise.com/shop/

Thanks for watching my video on Vegan Mexican Rice Recipe

Comments

Petra Nachtsheim says:

PS.

After blending all the veggies in the blender, once blended, did you add any salt to it?

Luv P.

Petra Nachtsheim says:

Petra once more.

Just starting to make this lovely dinner, my question for you Cynthia is, in your video, having all your veggies on the pan in the oven, you put it to the top level, during around 20 minutes, did your oven started to smoke?

Why l'm asking is, I did the same thing like you did, and payed attention to see what is happening in there, but my oven started to smoke because of the veggies being on the top level, I got freaked out, 😨, that l had to put the pan to the 2nd level up so that my oven doesn't start smoking through the door, was yours like that as well? 🤔

Also, while l'm writing to you, my paprikas ( the green and red veggies, is what they call them here in Germany ) didn't get that much soft black like yours, have the temperature so about 180 degrees, in order to make it look like yours, would l have to put my pan back up in the oven a smidge higher to look like yours, you know what I mean? 🤔 hmm.

Luv P.

jennifer brown says:

Ok I’m trying this tonight, you are amazing Chef. I love watching you, just FYI you do for me at least everything you hope for, educate and inspire me! Thanks
2 questions:
1. I have issues with bell peppers, any substitutions or is it so worth it I can take the hit 😁?
2. Can I just throw it in my Instapot and cook the rice like I normally do?
Thank you!!!

Petra Nachtsheim says:

Wow Cynthia, that looks good the rice dinner, 😊🤗, but I only have a thought, I don't have a rice cooker, could I still cook rice as normal and later put all the sauce on top of the rice, would that also work? 🤔

Thanks,

Luv P.

Kristine Small says:

vegan food is only boring if you have no imagination!

Deanna Thomas says:

This recipe looks awesome,but link for your free cookbook isn't working. I just tried.

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