Vegan Mexican Tomato Rice
Ingredients
- 1-1/2 onion
- 2 cloves garlic
- 2 Carrots
- 1 Celery or celery pulp
- 2 tomatoes
- 1 cup brown rice
- 1/3 cup passata
- 1/2 organic veg stock cube
- 2 cups water or as needed
- 1 tsp Cumin
- 1 tsp Oregano
- 1/4 tsp Cayenne pepper
- 1/2 cup coriander or sub parsley
- Juice from half a lemon
Preparation
In a pot, sauté the onions and garlic until soft, add the carrots, celery, and rice and cook for a few minutes more.
Add in the rest of the spices, the passata, water, and stock cube, and let it simmer for 20-30 minutes.
Remove from heat, and add chopped coriander and lemon juice.
Serve with beans or your choice of protein, and salad such as kale and cucumber.