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

• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 450G Ben'S Original Long Grain Microwave Rice Family Pack
• 50G Pepper Black Ground BWFO
• 50G Picard Chopped Chives
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Mccormick Cumin 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 long-grain 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 red bell pepper and 1/4 cup chopped chives 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.