Vegan Mexican Rice

Dinner, Lunch, Main Dish, Vegan

I just love Mexican food.  It’s spicy and has a great kick to it.  It also packs a huge punch of flavor.  So I decided to make this wonderful Vegan Mexican Rice by using diced onions, jalapeno pepper, garlic, and diced organic tomatoes to name a few ingredients.  The flavor of this Mexican rice was delicious!

I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Vegan Mexican Rice

1.5 Cups of dry brown rice, (about 2 cups of cooked)
2 Cups of organic tomatoes, diced
1 Cup of organic red onion, diced
2 Organic jalapeños, diced
2 Cloves of fresh garlic, crushed
2 Tablespoons of avocado oil
4 Teaspoons of organic green onions, diced, and more for garnishing
2 Teaspoons of organic basil, diced
1 Teaspoon of organic smoked paprika
1 Teaspoon of organic chili powder
1 Teaspoon of Himalayan salt
1/2 Teaspoon of organic cayenne pepper

-Cook brown rice according to directions on packaging.
-Dice the onions, jalapeños, green onions, garlic and basil.
-Add the avocado oil, diced onions, diced jalapeños and garlic to a skillet and sauté on low medium heat for 2-3 minutes or until the onions are translucent.
-Then add the remaining ingredients, mixing until combined for 2-3 minutes until everything is evenly heated. Taste and adjust seasonings to your taste.
-Garnish with chopped green onions and basil. Serve and enjoy!

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