Vegan Mexican Rice
Vegan Mexican rice offers a hearty, wholesome meal with big flavor.
Equipment
- Large skillet or instant pot
- Slow cooker or instant pot
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 small yellow onion chopped
- 2 cloves garlic chopped
- 1 teaspoon oregano Mexican
- 1/2 teaspoon ground cumin
- 1/8 teaspoon turmeric or saffron threads
- 3 cups vegetable broth chicken-style
- 1 can diced tomatoes with juice
- 1 cup soy curls rehydrated
- 1 each bell pepper small, chopped
- 8 ounces green beans stemmed and chopped
- 1 cup Valencia rice (or Uncle Ben’s)
- 3/4 cup picante sauce
- 1/2 cup frozen peas
- 1/4 cup soy parmesan optional garnish
Instructions
- Using a large skillet, sauté the onions in the olive oil over medium heat for 5 minutes (or until onions are translucent). Stir in garlic, oregano, cumin and saffron or turmeric. Cook for another minute or two until fragrant. Pour the mixture into your slow cooker.
- Add broth, diced tomatoes, soy curls, green beans and bell peppers into your slow cooker or Instant Pot. Season with salt and black pepper to taste. Finally, set your slow cooker to cook for 6-8 hours on low.
- Roughly an hour before the dish is finished cooking, add rice and stir. Continue cooking on low.
- Once the rice is tender, mix in both the picante sauce and the peas. Continue cooking for another 10 minutes.
- Scoop a hearty portion of your vegan Mexican rice into bowls and garnish with soy parmesan. Enjoy!