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Nutrition Facts
Serving Size 1 (11g) Recipe makes 4 servings The following items or measurements are not included below: yellow rice vegetable broth
Calories 74
Calories from Fat 65		(87%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 18mg		0%
Potassium 68mg		1%
Total Carbohydrate 2.9g		0%
	Dietary Fiber 0.8g	3%
	Sugars 0.8g
Protein 0.6g		1%
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Vegan Tex Mex Rice

Recipe #399081 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: the80srule
Nov 12, 2009

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

SERVES 4 , 2 cups (change servings and units)

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!