Friday, November 2, 2012

Vegan Mexican Rice--a filling Friday dinner

It's Friday and we've thought about Mexican food this week! Tonight, we plan on a movie night so dinner must be quick. Can't wait for the hubbie to be home to try!
1 tomato
3/4 medium white onion
3 jalapenos
2 cups long grain rice
1/3 cup canola oil
5 minced garlic cloves
2 cups vegetable stock, or water if you do not have
1 small can (8 oz) tomato sauce
1 1/2 tspsalt
1/2 cup fresh cilantro, minced
1 lime

1. Remove ribs/seeds from jalepenos, mince
2. Dice tomato
3. Rinse rice (until water is clear), drain
4. Heat pan, add oil, allow to heat
5. Add rice to heated pan, stir until golden brown/translucent, reduce heat to medium
6. Add onion, jalepenos, garlic, salt. Stir until fragrant
7. Bring to boil for 5 min
9 Transfer to bakeware and bake at 350 for about 20 minutes or until rice is dry and fluffy
10. Top it off with cheese, it will melt when in contact with hot rice
11. Serve with cilantro & lime
Happy Friday!

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