How To Make The Perfect Mexican Rice At Home (Vegan Recipe)

How To Make The Perfect Mexican Rice At Home (Vegan Recipe)

How To Make the Perfect Mexican Rice At Home (Vegan Recipe)

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“Keep Calm And No Hagas Pendejadas,” said the chef to the starving lady as she made the best Mexican rice I have ever had.

Flashback to 3 &1/2 years ago. I was working at a fasting retreat in Bali.

Why?

Fasting creates healing in the body. Real Food creates prevention of disease in the body. FACT!

I teach people how to EAT. COOK. PREVENT DISEASE. Using whole, real food.

I LOVE IT!! (if your running your own retreat reach out).

My job is to teach those how to break their fast. With food that serves your organs.

Anyway, back to the starving lady, Brenda.

She was on day 17 out of day 21 of a water fast.

Did I mention WATER ONLY?

Brenda was extremely weak. Purging and shifting a lot of shit built up over years and years

Every day the doctors, the healers and I meet and talk about each client. We look at their needs.

Fasting rips you wide open. Everything you know when it comes to eating is gone.

The healing and clarity gained are profound to witness.

If you’re new to fasting and are like “Why the f*%k would you drink water only for 21 days”?

Well here’s a couple of reasons.

Fasting strips the internal house. Heals the organs. Cleans up your negative thinking. Pushes the human experience.

Fasting brings up deep trauma that’s been buried in your cells your entire life.

Fasting allows the body to re-set. Be still. Evolve and prevent diseases. It’s truly magnificent to witness.

I personally hate fasting. Fasting is a full-on process.

Also, I have fallen in love with fasting over the years. It’s an extremely rewarding process.

Fasting brings you to do inner work…

You have no choice. Absolutely no choice but to go in.

Nothing but drinking water, listing to your own thoughts. Sifting through the negative shit we constantly tell ourselves.

When I do a fast (and I have done many), the growth is nothing short of incredible…

… This is another story for another day.

So, Back to Brenda and our meeting.

It was clear she needed something.

The team said, “Her passion is cooking”

The question was asked ~ can we bring her into the kitchen chef?

Absofuckenluty…..YES, yes bring her in…

So here’s this lady Brenda, on a fasting retreat, 1,000s of miles from her home, in another country and culture, weak as f*%k on day 17 of a 21-day water fast, in my kitchen.

“Of course I was hospitable, and offered her some water, she kindly accepted”…

We hit it off. Brenda spoke about her Mexican culture and heritage.

Her grandmother’s cooking. Vegetarian recipes. Simple. Traditional. Made from whole real food.

Brenda continues to tell me about the flatbread she smashes out at home for her family.

Straight off the hot grill plate. Wraps it up in a tea towel, as her grandmother has taught her, so it can steam and keep warm and moist.

She told me it hardly makes it to the dining room table, the family can’t stop eating it…

Brenda taught me that recipe too. It’s on my blog.

She spoke about her recipes with deep emotion. Cried a little, as she shared memories of cooking with her family in Mexico.

In my imagination, I could taste the recipes she was describing. The Mexican rice was one of them

She took me on a journey. Fire roasted chillies, garlic, peppers, and tomatoes pounded down to a watery paste. Brenda spoke about the sweet smell of rice and onions cooking in the family home.

Thanks for watching my video on How To Make the Best Mexican Rice @ Home (Vegan Recipe)

~INGREDIENTS~
For the Sauce:
2 Long Red Chilies, roughly chopped*
2 Hot Chilies
1 Red Capsicum, chopped
2 Tomatoes, roughly chopped
5 Garlic Cloves, smashed*
For the Rice:
2 tsp Olive Oil**
2 Onions, chopped
1 cup Long-Grain Rice
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Smoked Paprika
1 ½ cups Water
Salt, to taste
Black Pepper, to taste
A bunch of Fresh Coriander, for garnishing
A pinch of #MINDFULNESS
*You can use more for a stronger flavour
**More oil may be needed for frying the onions and rice

~METHOD~
To prepare the sauce:
Preheat your oven at 180C/350F.
Line a baking tray with unbleached baking paper.
Place the chilies, capsicum, tomatoes, and garlic into the tray and bake for 10 minutes.
Transfer to a blender, blend until smooth and set aside.
To prepare the rice:
Preheat a pan on medium-high, pour in the oil and add the onions and rice.
Stir-fry until browned.
Add the cumin, coriander, and paprika and stir-fry for one more minute.
Transfer to a rice cooker, pour in the sauce and water, season and stir to combine.
Press the Play button and cook following your rice cooker instructions.
Serve garnished with coriander and EAT!

***
Serves: 2
Prep time: 1 min
Cooking time: 15 mins
Freezer-friendly: No

C, RSF, DF, NF, GF, VEG, V

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