GET THE RECIPE!

THE PERFECT VEGAN MEXICAN BROWN RICE

1 cup Brown rice long grain ¼ Onion white 3 cloves Garlic 1 ½ cups Tomato diced 1 tbsp. Tomato paste 1 ½ cups Vegetable stock or broth ½ tsp. Salt kosher 1 cup Peas frozen

1

STEP 1

Soak the brown rice in cold water overnight. Drain the rice. Set a medium pot to medium heat and add the rice. Stir often and let rice toast until golden brown, about 8-10 min. Meanwhile blend the tomato, onion, garlic, and tomato paste until smooth.

2

STEP 2

Strain. You should end up with 1 cup of puree. If you don’t, add enough veg stock to make it one cup. Pour the tomato puree into the pot with the rice and let simmer for 2 minutes. Add the 1 ½ cups of vegetable stock. Add ½ tsp of salt and stir. Cover and turn heat down to a low simmer. Let cook for 35 – 40 minutes.

3

STEP 3

Remove pan from heat and let rest covered for 7 minutes. Meanwhile drop peas in boiling water until tender, about 1 minute, drain. Add peas to rice and fluff with fork.

If you forgot to soak the rice, don’t worry. It will take just a bit longer to cook.

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