If you've ever been to a Mexican restaurant, you might find that the only vegan option you like - if you're a fussy vegan like us that is - is the Mexican rice. It is usually quite dry in consistency and has a bit of bite. Well, this recipe is fluffy, moist and delicious. It's incredibly easy and is lovely with salad and home made tortillas. Have a try: you won't regret it!
3 tbsp vegan spread
1 brown onion, finely chopped
1 cup basmati rice
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp mild chilli powder
Knorr vegetable stock cube dissolved in 450ml water (feel free to add a little bit more if yours evaporates off quickly!)
1. Melt the butter in the pan. Once it's sizzling on a medium heat, add in the brown onion and basmati rice; mix thoroughly and cook for 5 minutes until the rice is golden and the onion soft.
2. Now's the time for the spices: cumin, oregano and chilli powder: coat the rice and onion and cook for a further minute until aromatic and fragrant.
3. Tip in the passata and the vegetable stock: bring the mixture to the boil and then reduce to a simmer. Cook until the rice is completely cooked (and soft with no bite) and the liquid has reduced.
4. Enjoy it piping hot with home-made tortillas, salad and any other accompaniments you'd like - or perhaps on its own as a quick mid-week meal!