Vegan Mexican Rice Recipe

No Tamil Feast is complete without Puliyodarai and Coconut Rice! Here's a Coconut Rice Recipe without a single drop of oil!

Whole Food Plant Based Mexican Rice Recipe

Course: Course 3: Grain Dish for Lunch & Dinner Meals
Cuisine: Mexican Recipe
Prep Time: 10 minutes
Passive Time: 6 hours or Overnight
Cook Time: 30 minutes
Servings: 4 people

INGREDIENTS

1 cup Brown Basmati Rice
1/2 cup Rajma / Red Kidney Beans
4 Tomatoes
1 Onion
1 Green Chili
5 cloves Garlic
1/2 tsp Jeera / Cumin Powder
1/4 tsp Black Pepper Powder
1/4 cup Coriander Stems & Leaves chopped
Juice of 1 Lemon
1 tbsp Almond Butter
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)

INSTRUCTIONS

1. Soak 1 cup brown basmati rice and rajma overnight, or at least for 6 hours. Pressure them separately until rice is just cooked enough, and rajma is well cooked. Once cooked, carefully spread brown basmati on a plate and let cool fully so the grains stay separate.
2. Peel garlic. Crush or grind to a paste and keep aside for ten minutes.
3. Peel onion. Chop onion, chili, and tomato into small pieces. Cook in a thick bottomed vessel. Once garlic has sat aside for ten minutes, add to this mix and cook until done.
4. Once cooked, remove from stove and add cooked rajma, jeera powder, black pepper powder, almond butter, miso paste, and lemon juice. Mix well.
5. Either layer the brown basmati rice and mexican beans in a bowl, or gently mix them together, garnish with coriander leaves, and serve fresh!

Plant Based Chef Pro Tips for Best Mexican Rice Recipe

1. Mexican beans can be serve as a separate dish, or as a wrap with corn tortillas (makki ki roti) too!

Nutrition Science Highlights for WFPB Mexican Rice Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why whole grains? Whole grains are healthier than refined grains such as white rice, refined flours, maida, rava, etc., as the bran layer is intact, with all its vitamins, minerals, and phytonutrients. Whole grains have been found to be protective against a whole range of chronic diseases, including heart disease, diabetes, and lifestyle-related cancers.
3. Why cool grains? When cooked grains are allowed to cool on the counter or in the fridge, its starch crystallises to form resistant starch. This can be eaten by our good gut bacteria and also reduces the glycemic index (the rate at which glucose is absorbed), making the whole grain even healthier. For the same reason, parboiled whole grains can be used as well.