how do you make vegetarian Mexican rice?

Answer 1

INGREDIENTS
3 tablespoons vegetable oil
2/3 cup diced onion
1 1/2 cups uncooked white rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 (8 ounce) cans tomato sauce
2 teaspoons salt
1 clove garlic, minced
1/8 teaspoon powdered saffron
3 cups water
DIRECTIONS
In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Answer 2

Mexican Rice & Vegetables

Serving Size : 4

2 tablespoons olive oil
1 medium onion -- chopped
3 cloves garlic -- minced
1 green pepper -- finely chopped
2 cups green beans -- diced
1 1/2 cups long-grain white rice
1 tablespoon chili powder
1/2 teaspoon salt
freshly ground pepper to taste
3 tablespoons tomato paste
3 cups water
2 cups cooked kidney or pinto beans
3 tablespoons cilantro -- finely chopped
1/2 teaspoon dried oregano
Heat oil in large skillet over medium-high heat.
Add onion and garlic and saute about 2 minutes.
Stir in green pepper, green beans, rice, chili powder, salt, and pepper and, tossing often, cook about 2 minutes.
Combine the tomato paste with about 1/2 cup of the water and stir to thin out the tomato paste.
Stir in the remaining water and mix well.
Pour into the skillet and cover.
Bring to a boil then reduce to a simmer.
Cook 20 minutes or until all liquid is absorbed and rice is done.

Remove from heat.
Gently stir in the beans, cilantro, and oregano.
Cover again and let sit 5 minutes.
Serve immediately or let cool uncovered, then reheat.

Answer 3

Mexican vegetarian rice

"This flavored rice is a local favorite in San Antonio."
Original recipe yield: 8 servings

PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min

INGREDIENTS

3 tablespoons vegetable oil
2/3 cup diced onion
1 1/2 cups uncooked white rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 (8 ounce) cans tomato sauce
2 teaspoons salt
1 clove garlic, minced
1/8 teaspoon powdered saffron
3 cups water

DIRECTIONS

In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Answer 4

Try kidney beans, beans. mixed in wild rice and just a little bit of finally chopped Jalepeno peppers, suit to taste. Can be served hot or cold.

Answer 5

With Mexican vegetarians !..........:)

Answer 6

that sounds good. im a vegitarian. e-mail me your choice of a best answer.
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