Mom's Mexican Rice ... made Vegan!

This rice dish was one of my mom's staple recipes. The smell of it takes me right back to my moms kitchen. This rice is also the one she used at her restaurants. It's very tasty!

 

Ingredients: 

3 tomatoes

1 sm onion

2 cups frozen succotash

1 lg or 2 sm garlic cloves

1 lg cube of Not-Chick'n Bouillon

2 cups of Jasmin white rice 

4 cups of water

1 TBS coconut oil or other vegetable oil

2 1/2 - 3 tsp sea salt - (less if using regular salt)

This is my favorite Not-Chick'n bouillon cubes. I buy these at our local alternative grocery store but they are available to order online at amazon or just google it.
 

 Warm coconut oil in pan on medium heat, add rice and toast. Watch carefully.

While toasting rice dice half a tomato and 1/2 onion and set aside.

Once rice is toasty brown (be sure not to burn) add diced veggies.

Stir and cook for about 1-2 minutes.

In blender, blend the rest of the 2 1/2 tomatoes, 1/2 onion, garlic, with 1/2 cup of water (from 4 cups of water). Blend well and pour into rice.

Use a bit more water from the 4 cups to rinse out blender and pour into rice.

Cover and cook till mixture boils.

Once boiling add two cups of succotash.

Mix in well and let cook for 1-2 minutes.

Add the rest of the water left into the mixture and bring to boil.

Add bouillon, dissolve and stir in 2 1/2 tsp of salt. Taste... should be a bit salty because the rice will absorb the salt. If it doesn't taste salty add the other 1/2 tsp of salt.

Lower heat, cover and simmer for 20 minutes. Set timer for 20 minutes.

Once timer goes off, turn heat off. DO NOT UNCOVER. Keep pan on hot burner and set timer for another 10 more minutes. This will puff the rice up even further.

Once timer goes off again, serve and eat.

My mom's recipe calls for a sliced boiled egg as garnish. I miss doing that but the rice on it's own is pretty amazing.  

I like to make a not-chick'n broth soup and add a bit of rice. I'll post this simple recipe later and link to here real soon.