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Vegetarian Mexican Rice
Vegetarian Mexican Rice with tomatoes, corn, garlic & jalapeno. Serve it as a side or main dish. Vegan & gluten-free.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
2
Author:
Manali Singh
Ingredients
1
cup
basmati rice
2
teaspoons
olive oil
1
small red onion
chopped
1/2
jalapeno pepper
chopped
2
garlic cloves
chopped
3
tablespoons
yellow corn
1/4
teaspoon
cumin powder
1/4
teaspoon
cayenne pepper
optional
1
cup
crushed canned tomatoes
1.5
cups
vegetable broth or water
juice of 1 lime
1
tablespoon
chopped cilantro
salt
to taste
black pepper
to taste
Instructions
Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
Add chopped garlic and cook for another minute.
Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.
Add the soaked rice to the pan and saute for 2-3 minutes.
Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium low.
Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.
Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes.
Fluff with fork, add cilantro and lime juice.
Serve vegetarian mexican rice as a side or main dish and enjoy!
Nutrition
Calories:
507
kcal
|
Carbohydrates:
103
g
|
Protein:
11
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
873
mg
|
Potassium:
621
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
795
IU
|
Vitamin C:
21
mg
|
Calcium:
89
mg
|
Iron:
3
mg