Vegan Mexican Rice

definitely worth writing home to momma about this one!

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There are a few variations of this recipe. I mostly use the basic version and occasionally switch it up.

Ingredients:

1 green pepper, diced
1 medium onion, diced
2 1/2 cups jasmine rice
4 cups veggie broth (or chicken broth* — i use ortington farms bullion)
(optional) 4 strips of bacon, cut into pieces*
(optional) 1 can Rotel
(optional) 1-2T tomato paste

*adding bacon and/or chicken broth, will make this no longer vegan

Instructions:

1. [If using bacon, cook in a deep 13” skillet and set aside leaving the grease in the pan.] Otherwise, add oil to a deep 13” skillet.
2. Cook diced onion and bell pepper over medium heat until browned.
3. Add rice and let cook for at least 1-2 minutes, sitting occasionally.
4. (Optional) Stir in rotel and let cook for 1-2 minutes.
5. (Optional) add tomato paste to chicken broth and stir until well combined.
6. Pour in chicken broth and give a good stir. Then cover and reduce heat.
7. Cook until the water is gone and the rice is slightly browned on the bottom (usually around 20 minutes).
8. Serve with refried beans, chicken enchilada lasagna, or tacos.
9. Enjoy!

Note: If you prefer a stickier rice, add 1/2 cup of bullion. I like a more dry rice.