Vegan Mexican Rice- traditional food
Today we will talk about a vegan Mexican rice recipe that you cannot really find in Spain as you might have talked. What's so special about it?
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 cup basmati rice
- 1 ½ cup tomato sauce
- 1 ½ cup vegetable broth or water
- ¾ cup sweet corn
- ½ cup green peas
- ¼ Tsp chili powder
- ¼ Tbsp cumin
- salt and freshly ground black pepper to taste
- 1 tomato chopped
- 2 tablespoons basil leaves chopped fresh
- ⅓ cup vegan mozzarella or regular cheese, shredded
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and onion. Cook, stirring, until the onions are translucent, for about 4 minutes.
- Add the rice and cook for about 3 more minutes.
- Add tomato sauce and vegetable broth and bring to a simmer.
- Add corn, peas, chili powder, and cumin.
- Season with salt and pepper to taste.
- Bring to a boil and cover.
- Reduce heat to low and cook until the rice is cooked through, for about 15 minutes.
- Add fresh tomatoes.
- Top with shredded mozzarella, chopped basil and serve.