Vegan Mexican Rice Bowl
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
- 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 over top
Preparation
Mexican rice
In a blender, add tomatoes, garlic, jalapeno and onion and blend on high until smooth.
Warm some oil in a pan with a pinch of salt and then add in rice and move it around to lightly toast it for a few minutes, about 3-4 minutes.
Pour in the tomato puree and sauté it into the rice until rice absorbs it.
Pour in vegetable broth, give a good stir and bring to a boil, then reduce to a low simmer and cover with a lid and cook for 12-15 minutes until rice absorbs all the liquid.
Remove from heat and let sit for 3-5 minutes then fluff with a fork and enjoy.
Soy curls
In a bowl, add your soy curls and pour over top hot water, vegetable bouillon, and vinegar, then allow to sit and soak for at least 5-10 minutes.
Drain the liquid using a mesh strainer and carefully squeeze out as much liquid from the soy curls as you can.
Add your soy curls to a bowl and pour in your cornstarch, sazon, garlic powder, onion powder, paprika, ground cumin and coriander then toss to coat.
To a warmed skillet with a teaspoon of oil add your soy curls, then your soy sauce and sauté until your soy curls have released a good bit of moisture and start to firm up and lightly brown, about 5-10 minutes.
At the very end, add a squeeze of lime juice over top and serve.
Assembly
Combine the prepared Mexican rice and soy curls in a bowl to serve as the Mexican rice bowl.
