Eosinophilic Esophagitis Friendly Vegan Mexican Rice
Total time50 min
Prep time10 min
Cook time30 min
4.5(11)
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain white rice
- 3 tbsp neutral oil (such as avocado or canola oil)
- ½ medium white onion, roughly chopped
- 3 cloves garlic, peeled
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 ¾ cups vegetable broth
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp salt
- ½ cup frozen peas
- ½ cup frozen corn
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the diced tomatoes (with their juices), onion, and garlic in a blender or food processor and blend until smooth. Set aside.
- 2
Heat the oil in a large saucepan over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, about 5–7 minutes.
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