• vegan recipe
  • How To Make The Perfect Mexican Rice At Home (Vegan Recipe)

    Thanks! Share it with your friends!

    Close
  • follow

  • RSS VegNews.com

    • The Herbivorous Butcher Enters Into “Vegan Butcher” Trademark Dispute with Nestlé November 18, 2019
      Sibling-owned vegan shop The Herbivorous Butcher is in the midst of a trademark battle with food corporation Nestlé USA. In August 2017, The Herbivorous Butcher attempted to register the trademark “Vegan Butcher” with the United States Patent and Trademark Office (USPTO). Shortly after the USPTO denied The Herbivorous Butcher the trademark—citing that the term was […]
    • New Restaurant Hungry Angelina to Bring Vegan Comfort Food to Southern California   November 18, 2019
      In mid-December, renowned vegan chef Matthew Kenney will open his newest vegan restaurant concept, Hungry Angelina, in Long Beach, CA. The 2600-square-foot space will be the third California-based concept of Kenny’s popular and extensive dining brand and will be located alongside a 45,000 square-foot Whole Foods Market store. With a diverse menu, Hungry Angelina will […]
    • 16,000-Square Foot Plant-Based Food Innovation Lab Opens in North Carolina   November 18, 2019
      This month, the The NC Food Innovation Lab (NCFIL) officially opened in North Carolina as a 16,000-square foot research and development facility focused entirely on plant-based foods. The facility will support a variety of companies—from established multinational brands to startups to equipment manufacturers—in their endeavors to develop plant-based products in North Carolina, a state where […]
    • Ohio’s Dayton Mall Gets Its First Vegan Restaurant November 18, 2019
      Vegan restaurant That’s Soul Vegan recently opened in the food court of the Dayton Mall in Dayton, OH. Taking over the former space of Taco Bell, the new vendor is the first and only vegan eatery in the shopping mall. Owned by Ashaki Daugherty and Jose Estremera, That’s Soul Vegan offers a diverse menu of […]
    • Report: Meat Companies Are Officially the World’s Biggest Water Polluters November 18, 2019
      The meat industry poses one of the most significant threats to our global water supply, according to a new report by sustainability nonprofit organization Ceres. The 2019 edition of the benchmarking report Feeding Ourselves Thirsty takes a close look at how 40 of the largest food companies manage water risk in their operations and global […]
    • Dirt Candy Owner Opens ‘Made-From-Scratch’ Veggie Burger Shop in NYC  November 17, 2019
      On November 19, new vegan shop Lekka Burger will open in the Tribeca neighborhood in New York City. The new burger shop—founded by Amanda Cohen (owner of vegetarian fine-dining restaurant Dirt Candy) and South African-born humanitarian Andrea Kerzner—will focus on made-from-scratch veggie burgers inspired by global flavors. “There’s definitely room for the Impossible and Beyond […]
    • You Can Now Order Two Pounds of Vegan Mac and Cheese for the Holidays November 16, 2019
      In time for the holidays, chef Ayinde Howell recently made his popular Mac & Yease (vegan mac and cheese) available for nationwide delivery. A two-pound family pack costs $19.99 plus shipping and can be ordered online for delivery or ordered from Whole Foods Markets in the Southern Pacific region for pick-up. Howell—the former personal chef […]
  • How To Make the Perfect Mexican Rice At Home (Vegan Recipe)

    Get my FREE ebook here: http://bit.ly/Get_Wholefood_Beginnings_Free_eBook

    Check out my online cooking classes here: http://chefcynthialouise.com/wholefood-cooking-class-bundle

    “Keep Calm And No Hagas Pendejadas,” said the chef to the starving lady as she made the best Mexican rice I have ever had.

    Flashback to 3 &1/2 years ago. I was working at a fasting retreat in Bali.

    Why?

    Fasting creates healing in the body. Real Food creates prevention of disease in the body. FACT!

    I teach people how to EAT. COOK. PREVENT DISEASE. Using whole, real food.

    I LOVE IT!! (if your running your own retreat reach out).

    My job is to teach those how to break their fast. With food that serves your organs.

    Anyway, back to the starving lady, Brenda.

    She was on day 17 out of day 21 of a water fast.

    Did I mention WATER ONLY?

    Brenda was extremely weak. Purging and shifting a lot of shit built up over years and years

    Every day the doctors, the healers and I meet and talk about each client. We look at their needs.

    Fasting rips you wide open. Everything you know when it comes to eating is gone.

    The healing and clarity gained are profound to witness.

    If you’re new to fasting and are like “Why the f*%k would you drink water only for 21 days”?

    Well here’s a couple of reasons.

    Fasting strips the internal house. Heals the organs. Cleans up your negative thinking. Pushes the human experience.

    Fasting brings up deep trauma that’s been buried in your cells your entire life.

    Fasting allows the body to re-set. Be still. Evolve and prevent diseases. It’s truly magnificent to witness.

    I personally hate fasting. Fasting is a full-on process.

    Also, I have fallen in love with fasting over the years. It’s an extremely rewarding process.

    Fasting brings you to do inner work…

    You have no choice. Absolutely no choice but to go in.

    Nothing but drinking water, listing to your own thoughts. Sifting through the negative shit we constantly tell ourselves.

    When I do a fast (and I have done many), the growth is nothing short of incredible…

    … This is another story for another day.

    So, Back to Brenda and our meeting.

    It was clear she needed something.

    The team said, “Her passion is cooking”

    The question was asked ~ can we bring her into the kitchen chef?

    Absofuckenluty…..YES, yes bring her in…

    So here’s this lady Brenda, on a fasting retreat, 1,000s of miles from her home, in another country and culture, weak as f*%k on day 17 of a 21-day water fast, in my kitchen.

    “Of course I was hospitable, and offered her some water, she kindly accepted”…

    We hit it off. Brenda spoke about her Mexican culture and heritage.

    Her grandmother’s cooking. Vegetarian recipes. Simple. Traditional. Made from whole real food.

    Brenda continues to tell me about the flatbread she smashes out at home for her family.

    Straight off the hot grill plate. Wraps it up in a tea towel, as her grandmother has taught her, so it can steam and keep warm and moist.

    She told me it hardly makes it to the dining room table, the family can’t stop eating it…

    Brenda taught me that recipe too. It’s on my blog.

    She spoke about her recipes with deep emotion. Cried a little, as she shared memories of cooking with her family in Mexico.

    In my imagination, I could taste the recipes she was describing. The Mexican rice was one of them

    She took me on a journey. Fire roasted chillies, garlic, peppers, and tomatoes pounded down to a watery paste. Brenda spoke about the sweet smell of rice and onions cooking in the family home.

    Thanks for watching my video on How To Make the Best Mexican Rice @ Home (Vegan Recipe)

    ~INGREDIENTS~
    For the Sauce:
    2 Long Red Chilies, roughly chopped*
    2 Hot Chilies
    1 Red Capsicum, chopped
    2 Tomatoes, roughly chopped
    5 Garlic Cloves, smashed*
    For the Rice:
    2 tsp Olive Oil**
    2 Onions, chopped
    1 cup Long-Grain Rice
    1 tsp Cumin Powder
    1 tsp Coriander Powder
    1 tsp Smoked Paprika
    1 ½ cups Water
    Salt, to taste
    Black Pepper, to taste
    A bunch of Fresh Coriander, for garnishing
    A pinch of #MINDFULNESS
    *You can use more for a stronger flavour
    **More oil may be needed for frying the onions and rice

    ~METHOD~
    To prepare the sauce:
    Preheat your oven at 180C/350F.
    Line a baking tray with unbleached baking paper.
    Place the chilies, capsicum, tomatoes, and garlic into the tray and bake for 10 minutes.
    Transfer to a blender, blend until smooth and set aside.
    To prepare the rice:
    Preheat a pan on medium-high, pour in the oil and add the onions and rice.
    Stir-fry until browned.
    Add the cumin, coriander, and paprika and stir-fry for one more minute.
    Transfer to a rice cooker, pour in the sauce and water, season and stir to combine.
    Press the Play button and cook following your rice cooker instructions.
    Serve garnished with coriander and EAT!

    ***
    Serves: 2
    Prep time: 1 min
    Cooking time: 15 mins
    Freezer-friendly: No

    C, RSF, DF, NF, GF, VEG, V

    Comments

    Dani Wicks says:

    This is my go to recipe!!!! LOVE it and my kids do too, thank you. I use extra capsicum (peppers) instead of chillis for the kids and still tastes AWESOME.

    Aneesa Onaysa says:

    I would love to try this but am oil free. Any ideas if that would work?

    Jayyy Zeee says:

    Great style! That's my dream kitchen!! Thanks for sharing this amazing recipe!!!

    chantal fortier says:

    What Brand of basmati did you use

    Lavender Cottage says:

    I tried your Mexican rice today. I loved it!

    Malcolm Fisher says:

    Me, too in the IP. That’s my next focal recipe when we have anyone over!!! I can taste it right now. But I’ll use dry, toasted chili powder since I have a bunch of it in the freezer~NM red, both mild and medium, and ancho. It will be SO good! Thank you.

    Tracey Stark says:

    That looks AMAZING! I’m going to try it in the Instant Pot, then I’ll share the specifics 🙂 ❤️❤️❤️

    Faith Harmony says:

    Your amazing, I’d love to cook with you .. Bless you CCL 🥰

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.