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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I got this out of a Mexican cookbook except I made it vegan, and simplified it as well. I found that I had to add a little extra cayenne after it was done cooking, but then again I have a higher spice hotness threshold than most :) Ingredients:
1 cup long-grain yellow rice |
2 1/2 cups vegetable broth |
2 tablespoons olive oil |
1 tablespoon onion powder |
1/4 teaspoon black pepper |
1 1/2 teaspoons cumin |
3/4 teaspoon red cayenne |
1 dash chili powder |
Directions:
1. Pour the veggie broth into a medium saucepan, and add the oil, garlic, and dry spices. Mix well.
2. Add the rice, turn the heat on, cover, and let simmer for 20-25 minutes.
3. Fluff the rice and stir well with a wooden spoon to properly disperse all the seasonings- but do not rinse or drain as it will kill the taste and nutrients!
4. Goes awesome with refried beans!
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