Mexican Rice Veganized
My favorite Mexican rice recipe made whole-plant, low fat style. I promise it is delicious. If you do not have tomato powder, use Roma tomatoes after cutting out the centers.
My favorite Mexican rice recipe made whole-plant, low fat style. I promise it is delicious. If you do not have tomato powder, use Roma tomatoes after cutting out the centers.
- 1/4 tsp cumin
- 1/2 cups rice, brown short grain
- 1/3 cup finely chopped onions
- 2 tbs dehydrated tomato powder or 3/4 c. roma tomatoes,centers removed
- 1-2 garlic cloves, smashed
- 1/4 tsp adobo spice from the spice house.
- 1 cup veggie broth mine is pressure cooked with poultry seasonings for the correct flavor.
- Carbohydrate 25.3373664956314 g
- Cholesterol 0 mg
- Fat 0.710530314193056 g
- Fiber 2.16958861778816 g
- Protein 2.87300770612361 g
- Saturated Fat 0.138422401961083 g
- Serving Size 1 1 Serving (100g)
- Sodium 339.780852567722 mg
- Sugar 23.1677778778432 g
- Trans Fat 0.0685945929740558 g
- Calories 116 calories
Step-by-step
- Get no stick pan very hot.
- Add rice and brown (5 minutes).
- Add onions,tomato powder mixed in 2Tb broth, and garlic.
- Stir fry until onions and garlic are translucent.
- Add rest of broth.
- Bring to boil.
- Lid on, turn to simmer.
- Simmer 20 minutes, turn to lowest heat, check and stir once through to scrap bottom of pan.
- Lid on if liquid is absorbed.
- Lid off if liquid remains.
- Continue on lowest heat until rice is 'just moist'.
When working with a completely oil-free formulation, standard sautéing techniques must be entirely reevaluated. Dry-roasting short grain brown rice in a very hot non-stick pan for five minutes initiates a Maillard reaction on the starch surface, yielding a nutty aroma without adding lipids. This initial parching step also prevents the grains from breaking down into a paste as they absorb liquid.
Traditional Mexican red rice achieves its distinct color and acidity from blended nightshades, but dehydrated tomato powder provides a concentrated umami punch with minimal moisture interference. Reconstituting two tablespoons of tomato powder in a small portion of the one cup of veggie broth creates a uniform paste before it hits the hot pan. Alternatively, substituting three-quarters of a cup of seeded Roma tomatoes introduces fresh enzymatic activity, though the moisture ratio must be monitored closely during the twenty-minute simmer.
Crushing garlic cloves rather than mincing them releases allicin compounds gently, infusing the broth without burning on the pan bottom during the high-heat onion stir-fry phase. Scraped rice grains require careful temperature control once the liquid reduces; shifting the burner to the lowest heat setting and alternating between covered and uncovered lid states guarantees that the moisture content reaches a balanced, just-moist finish.
