This homemade rice recipe is easy to make and serves as a great side dish for any Mexican meal.
Servings |
1-1/2 cups
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Calories | Cholesterol | Sat Fat | Carbs |
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179 | 0mg | 2g | 19g |
Recipe Footprint (for Recipe's Default # of Servings)
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1.0 | Water saved (gallons) [animal consumption only] |
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1.2 | Manure (pounds) not deposited into the environment |
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1.5 | Grains / feed (pounds) not consumed by animals |
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2.9 | Methane (gallons) not created by animals |
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36.0 | CO2 (pounds) not released into the atmosphere |
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.2 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 15 minutes |
Cook Time | 45 minutes |
Ingredients
- 1 C white rice (uncooked)
- 3 Tbsp olive oil
- 1 garlic clove (minced)
- 1/2 C yellow onions (chopped)
- 1/2 C bell pepper (red) (chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tomato (large, chopped)
- 2 C vegetable broth
- 1 Tbsp cilantro (fresh) (chopped)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, heat the oil; add the rice and cook until golden.
- Add the vegetables to the rice, and saute until tender.
- Add the spices, tomato, broth and cilantro; cook until the liquid is absorbed, stirring occasionally over low heat for approximately 20 minutes.
Recipe Notes
You can also add peas, sliced green onions, corn or other vegetables to the rice mixture. You can also use a green bell pepper in place of the red bell pepper, if desired.
Cover and store for up to one week in the refrigerator.
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