Vegan Mexican Rice Bowl Recipe

About this recipe

A flavorful vegan twist on classic Mexican rice, perfect for a satisfying dinner. Packed with aromatic spices and fresh vegetables, this dish is both hearty and healthy.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 2.5 Kg Austin Whole Peeled Tomato
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 150 g Spring Onion (Kandychi Path)
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Bring 1 3/4 cups of vegetable broth to a boil in a saucepan.
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and sauté for 2 minutes until softened.
3. 3. Stir in 1 minced clove of garlic and 1 cup of jasmine rice. Sauté for another 2 minutes, ensuring the rice is well coated in oil.
4. 4. Pour the boiling vegetable broth into the skillet. Add 1/4 teaspoon of ground cumin and 1/4 teaspoon of black pepper. Stir well, cover, and reduce the heat to low. Simmer for 10 minutes.
5. 5. Add 1 diced tomato and 1/4 cup chopped spring onion to the skillet. Stir gently, cover again, and simmer for an additional 5 minutes.
6. 6. Remove the skillet from heat and let the rice sit, covered, for 10 minutes to absorb any remaining liquid. Fluff with a fork before serving.