I’m not sure this can be considered traditional Arroz (I guess it’s usually called Spanish Rice but from Mexico? Hence the ? in the title). I mean, it can’t be considered traditional if the person making it is a small white mutt (but in a cute way 😉 ) and it’s vegan – not something you usually find Mexican food. Regardless, us veggies have to find a way to not miss out on yummy side dishes like this one, so here is my recipe for vegan arroz:

Vegan Arroz?

1 cup uncooked  rice (I use my usual fave – the brown rice medley from Trader Joe’s)
1 cup filtered water
1 cup low sodium vegetable broth
2 tablespoons coconut oil (if I don’t have coconut oil to spare, I add some EVOO)
6-8 grape tomatoes pureed
5 garlic cloves
1-2 jalapenos, diced
1 lime juiced
8-10 stalks of cilantro
½ red onion finely chopped
¼ teaspoon cumin
Salt, pepper and maybe crushed red chili, to taste

Heat up a large skillet, and add the oil
Once the oil is hot, add in the rice and toast it until it starts to take on a little color
Add jalapenos, onions, and garlic and sauté them until the onions are soft and a little  translucent
Pour in the broth, water and pureed tomatoes and bring it all to a boil, then turn down the heat
Cook the rice for 35-40 minutes or so
Turn off the heat, and add in the chopped cilantro, lime juice, salt, pepper, cumin and crushed red chili



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