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Ingredients
Scale
- 2 tablespoons vegan butter
- 2 shallots, finely chopped (or ½ onion)
- 2 cloves garlic, minced
- 1 cup long grain rice
- 1 ½ cups vegetable broth
- ¾ cup tomato sauce
- 1 teaspoon paprika
- 1 teaspoon cumin (or saffron)
- 1 tablespoon lime juice
- Salt to taste
- Cilantro (optional, for garnish)
Instructions
- Chop shallots and mince garlic. Rinse the long grain rice under cold water and drain.
- Melt vegan butter in a medium saucepan over medium heat. Sauté shallots and garlic for 3-5 minutes until translucent.
- Add rinsed rice, stirring to coat. Toast rice for about 1 minute.
- Add vegetable broth, tomato sauce, paprika, and cumin. Stir and bring to a simmer. Cover and cook on low heat for 20-30 minutes.
- Stir occasionally during the last minutes. Once cooked, add lime juice and salt to taste.
- Fluff the rice with a fork and serve warm, garnished with cilantro if desired.
Notes
Rinse rice to remove excess starch for fluffiness.
For softer rice, add a touch more broth.
Stir occasionally during simmer to avoid sticking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg