Dairy-Free Mexican Rice with Vegetable Medley

Ingredients

• 2 tablespoons Olive Oil
• 1 cup Long Grain Rice
• 0.5 medium Onion
• 1 clove Garlic
• 2 tablespoons Tomato Paste
• 2 cups Vegetable Broth
• 0.5 teaspoon Chili Powder
• 0.25 teaspoon Cumin
• 1 cup Mixed Vegetables
• 0.25 cup Cilantro

Instructions

1. 1Place a 2-quart saucepan over medium heat (350°F / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 cup of Long Grain Rice. Stir the rice constantly for 3 minutes until it is lightly toasted and smells nutty.
2. 2Add the 0.5 medium Onion, cut into 1/4-inch pieces, and the 1 clove Garlic, minced, to the saucepan. Cook, stirring frequently, for 2 minutes until the onion pieces are softened and translucent.
3. 3Stir in the 2 tablespoons of Tomato Paste and cook for 1 minute, stirring constantly, until it darkens slightly. Pour in the 2 cups of Vegetable Broth, then add the 0.5 teaspoon of Chili Powder and the 0.25 teaspoon of Cumin. Stir everything together and bring the liquid to a rolling boil.
4. 4Reduce the heat to low (200°F / 95°C), cover the saucepan tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time. The rice is cooked when all the liquid has been absorbed and the grains are tender.
5. 5Remove the lid and stir in the 1 cup of Mixed Vegetables. Cover the saucepan again and cook for 5 more minutes, allowing the vegetables to heat through.
6. 6Fluff the rice gently with a fork. Stir in the 0.25 cup of Cilantro, chopped. Serve the Dairy-Free Mexican Rice with Vegetable Medley immediately.

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