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Vegan Dinner Side Dish
Mexican Rice
Brown rice gives this recipe a great nutty flavor.

2 cups organic brown rice
5 cups cold water
1 can Fire Roasted Tomatoes
2 tablespoons olive oil
1/2 teaspoon sea salt

rice cooker
measuring cups
measuring spoons
Bamix Immersion Blender
can opener
wooden or plastic rice paddle
12 inch cast iron fry pan
silicone spatula


Organic Brown Rice and Olive Oil Skillet Toasted and Fried

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
Open the canned tomatoes and use the Bamix Immersion Blender to puree the contents.

Pureed Tomatoes, Rice, Water and Salt 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.

Serve Mexican Rice with Simply Mexican, The Beans or in A Fast Mexican Burrito.

Related Recipes
Vegan Basics: How to Cook Dried Beans
Simply Mexican, Pinto Beans: Step-by-Step Recipe with Photographs of the Cooking Process
Mexican Rice
Perfectly Pickled Carrots
Alvarado Street Bakery Sprouted Wheat Tortillas
Salsa de Pico

A Fast Vegan Burrito

Simply Nachos

Betty Morgan, Chez Bettay, the Vegan Gourmet
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