The Perfect Vegan Mexican Brown Rice

Mexican or Spanish, however you know this as, you will love it. My secret to fluffy brown rice is presoaking it.

Recipe by Dora Stone on September 28, 2016

Prep time: PT720M

Cook time: PT60M

Total time: PT780M

Rating

4.58 stars (7 reviews)

mexican brown rice, spanish brown rice, vegan mexican rice, vegan spanish rice

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. 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.
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.

Emiley on 2021-04-12 (5 stars):
Usually brown rice is not a favorite of mine, but I've tried this recipe twice and it came out wonderful both times. Thank you for putting in the effort to create such a beautiful dish!