Mexican Rice

SideStovetop30 minServes 4VegetarianVeganDairy-free

Use vegetable broth to keep it vegan.

Ingredients

• 1 cup long-grain rice
• 1/2 onion, diced
• 1 cup tomato sauce
• 1 1/2 cups broth
• 1 tsp cumin
• 2 tbsp oil

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Toast the rice in oil over medium heat 4 minutes until lightly golden; add onion for 2 minutes.
2. Add tomato sauce, broth, cumin and salt and bring to a boil.
3. Cover and simmer on low 18 minutes, then rest 5 minutes and fluff.

Swaps

• Water plus a bouillon cube or a spoon of soy sauce can replace broth.
• Quinoa, couscous or riced cauliflower can stand in for rice.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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