Vegetarian Mexican Rice Recipe

Vegetarian Mexican Rice with tomatoes, corn, garlic & jalapeno. Serve it as a side or main dish. Vegan & gluten-free.

Servings: 2


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


  1. Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
  2. 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.
  3. Add chopped garlic and cook for another minute.
  4. 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.
  5. Visit Vegetarian Mexican Rice @ for full instructions.

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