Easy Vegan Mexican Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 tablespoons of vegetable oil

½ of a medium yellow onion (diced small)

3 large garlic cloves (minced)

2 cups of long-grain white rice

1 (8-ounce) can of tomato sauce

1 teaspoon of salt

3 ¾ cups of no-chicken or vegetable broth

A sprinkle of freshly ground black pepper

Directions

In a medium pan with a lid, heat the oil over medium-high heat. Add the onion, garlic, and uncooked rice and saute until the rice turns golden, stirring regularly, for about 4 to 5 minutes. When some of the grains of rice begin to turn a golden brown, move on to the next step.

Add the tomato sauce, salt, no chicken broth, and pepper, and stir.

Bring the mixture to a boil, cover the pan with a lid, and reduce the heat to low. Simmer for 20 minutes. Once you cover the rice, do not remove the lid.

Remove from heat and fluff the rice.

Nutrition

• Calories: 461 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.1 g
• Sodium: 1737 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 8 g