I grew up on many a night of “spanish rice” that always featured rice, canned green beans and hamburger. Starchy, fill you up food. But pretty much bland, due to my Dad’s tastebuds. But also, my Mom made it in the oven, where she cooked it slowly, stirring often. Me? I have better things to do with my time….like wasting it on the internet! Hah! In the time it takes a pot of rice to cook up, you will have dinner on the table. Use vegan cheeze and it is vegan, or just leave it off – it is great either way.
Have you tried Beyond Meat? I found them awhile back and have been hooked. No gluten, no soy, no bloated belly – which many fake meats give me. The texture and flavor work perfectly in casseroles! Look in the freezer section for it – at $5 a bag it is more affordable than actual beef, on top of being healthier!
- 3 cups water
- 1½ cups long grain white rice
- 1 Tbsp sunflower oil (or any similar oil)
- 1 large sweet onion, peeled and chopped
- 1 large green bell pepper, seeded and chopped
- 1 package Beyond Meat Beefy Crumbles
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp granulated garlic
- 1 15-ounce can tomato sauce
- 1 14.5 ounces can diced tomatoes
- Grated cheese and sour cream, if desired
Bring water to a boil in a tall saucepan, add in rice and return to a boil. Stir well, cover tightly and reduce heat to medium-low, let cook for 20 minutes.
Meanwhile, in a large skillet, heat oil over medium-high. Add in onion and bell pepper, saute until tender (about 10 minutes). Add in Beyond Meat, cumin, chili powder and garlic, cook for a few minutes.
Add in tomato sauce and tomatoes, bring to a boil while stirring, reduce heat to medium-low. Fluff up rice, gently fold into sauce, until rice is coated. Taste for salt, add if needed.
Serve with cheese and sour cream, if desired.