Vegan recipes from the goat.

1 - clove garlic
1 - small onion
2 - medium roma tomatoes

1 TBSP - olive oil
1/2 cup - brown rice
1 - small carrot diced
1 cup - water
1 - medium jalapeno
1/2 tsp - salt
1/4 cup - fresh parsley - chopped
1/4 cup - frozen peas

Place the garlic, onion, and tomatoes in a food
processor and process until finely chopped.

Place the olive oil in a medium sauce pan over a
moderate heat.  Add the uncooked rice and stir
regularly until the rice has started to brown. (4-5

Add the garlic, onion, tomato mixture and the
carrots.  Stir together and cook for 2 to 3 minutes.
Next stir in the water, and salt.  Take the jalapeno
and cut off the stem, slice it in half lengthwise,
remove the seeds, and add to the pan.

Bring the mixture to a boil, reduce heat to low, and
cover.  Continue to cook the rice mixture for
approximately 30 minutes.  Check occasionallly to
make sure it hasn't boiled dry, adding more water if

When the rice has absorbed most of the liquid, taste
a few grains to see if they are soft.  If not, add a little
more water and cook a few more minutes.  Repeat
as necessary until the rice is done.

Remove from heat and add the parsley and peas.
Quickly recover and let sit for about 5 minutes.
Remove the lid and gently stir.  Recover and set
aside until ready to serve (you may remove the
jalapeno before serving if desired).

This recipe makes 3 to 4 servings.
Scale up or down for the quantity you need.
Mexican rice goes well with just about any south of the border dish.  Try it
with your favorite burritos, enchiladas, or fajitas.  For a special treat, use it for
the stuffing in our  
Mexican Stuffed Tomatoes with Mole  Recipe.

This recipe is tasty and easy to make.  It does take a while to fully cook the
brown rice, but nutritionally, it is worth it.  Start the rice and use the extra time
to prepare the rest of your meal.

We use Cuisinart food
processors at the GOAT.
Vegan recipes from the goat.
If you have any questions or comments about the
please contact us by email.

email the goat

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