Grandma's Mexican Rice with Soy Curls
Ingredients
Mexican Rice
- 3 roma tomatoes
- 3 cloves garlic, peeled
- 1 jalapeno, end removed
- 1/4 roughly chopped yellow onion
- 1 tbsp neutral oil
- 2 cups white jasmine rice
- 3 cups vegetable broth
- 1/4 tsp salt or to taste
Soy Curls - Inspired by Chicharron De Pollo
- 1 cup dry soy curls
- 1/2 cup white vinegar
- 2 cups hot water
- 1/2 vegetable bouillon cube or 1 tsp vegetable bouillon base
- 1 tsp cornstarch
- 2 tsp sazon
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tsp soy sauce
- Salt and pepper to taste
- Juice of 1/2 lime
Preparation
Mexican Rice
In a blender, blend tomatoes, garlic, jalapeno, and onion until smooth.
Warm oil in a pan with a pinch of salt, then add rice. Toast rice for about 3-4 minutes.
Pour in the tomato puree and sauté it into the rice until rice absorbs it.
Add vegetable broth, stir, and bring to a boil. Reduce to a low simmer, cover with a lid, and cook for 12-15 minutes until rice absorbs all the liquid.
Remove from heat, let sit for 3-5 minutes, fluff with a fork, and enjoy.
Soy Curls
Soak soy curls in hot water, white vinegar, and vegetable bouillon for 5-10 minutes. Drain and squeeze out excess liquid.
Toss soy curls with cornstarch, sazon, garlic powder, onion powder, paprika, ground cumin, and coriander.
Warm a skillet with oil and sauté soy curls with soy sauce until they release moisture, firm up, and lightly brown (5-10 minutes).
Squeeze lime juice over the soy curls before serving.