Print
Easy Vegan Mexican Rice
- Prep Time: 5
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Stove-top
- Cuisine: Mexican
- Diet: Vegan
Description
This is a super simple, vegan version of Mexican Rice. This pairs well with The Whole Easy Enchilada
Ingredients
Units
Scale
- Two cups of cooked rice
- 1/4 to 1/3 cup of frozen peas run under hot water to defrost
- 1/4 to 1/3 cup of frozen organic corn run under hot water to defrost
- 1/4 to 1/3 cup of finely chopped carrots (if you don’t chop them finely, then steam them for a few minutes so they aren’t hard. If they are fine, they’ll cook as directed below)
- 3/4 cup of salsa of choice
Instructions
- Cook one serving of brown rice according to directions. I use an Instant Pot and make it this way – 1 cup brown rice + 1 1/4 cups water. Close vent, set for 15 minutes, then let the steam release naturally for 10 minutes
- While the rice is still piping hot (after the 10 minutes of natural steam release), add peas, corn, carrots, and salsa to the pot and quickly stir and reseal so the heat does not escape
- Let it sit for another 15 minutes then stir again and serve
