Vegan Dinner Side Dish
Brown rice gives this Mexican Ricea great nutty flavor.
2 cups organic brown rice
5 cups cold water
1 can Muir Glen Fire Roasted Tomatoes
3 cloves garlic, peeled
2 shallots, diced
2 tablespoons olive oil
1/2 teaspoon sea salt
Bamix Immersion Blender, Vitamix, or Blendtec Total Blender
wooden or plastic rice paddle
12 inch cast iron fry pan
GIR Get-It-Right silicone spatula
Pan Toast The Rice
Preheat the skillet to medium heat and add the olive oil, coating the bottom of the pan.
Add the rice and stir the rice until it is totally coated with the shimmer of the olive oil coating each kernel.
Pan roast the rice until you see it turn golden brown and smell the fragrance of the rice... about 5 minutes.
Using the silicone spatula, scrape the toasted rice into the rice cooker.
Add the water and salt.
Fire Roasted Canned Tomatoes
Use a Bamix Immersion Blender, Vitamix, or Blendtec Total Blender to puree the canned tomatoes, shallots, and garlic cloves.
Place all the ingredients into the pulverizing machine of choice, BAMIX used in these photos.
Pureed Mixture to Pour Over Rice in Rice Cooker
Pour the pureed tomatoes into the rice cooker with the water and salt and stir the contents with the silicone spatula or the rice paddle.
Close the rice cooker lid and turn it on.
Fluff The Cooked Mexican Rice
Once the rice cooker stops cooking and is in the warming state, open the lid and fluff the rice with the spatula again... making sure you've scraped the bottom.
Rich, Vibrant, Full Flavored Mexican Rice
Leave the rice cooker in the warming state until you are ready to serve.
Mexican Rice will last for 5 days in the refrigerator, or 2 months if frozen in an airtight container.
Mexican Rice Under Gringo Tamales, Avocado Slices, and Raw Cashew Sour Cream
Serve Mexican Rice with Simply Mexican, The Beans, A Fast Mexican Burrito, or Gringo Tamales.
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Simply Mexican, Pinto Beans: Step-by-Step Recipe with Photographs of the Cooking Process
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Salsa de Pico
A Fast Vegan Burrito