For many years my family included Spanish Rice with our Thanksgiving meal. So technically, I am including this recipe to the list.
If this is your first time making Spanish Rice, beware it can be a temperamental dish to make. Maybe it’s not the best dish to make the day of Thanksgiving when you have several thinks cooking, simmering, and baking. For some people it takes several tries to get it right. However if you have made spanish rice before, this recipe can help you figure out how to make it vegan.
NOTE: The veggie broth and tomato sauce are estimated amounts. Use your powers of instinct to determine if you need more or less. This recipe was hard to put exact amount to because my mother’s directions went something like this: “Put some oil, add some rice, add some water…”. When I make it, I am eyeballing the amounts.
Vegan Spanish Rice
2 cups long grain white rice
1/8 cup vegetable oil
1 heaping tsp garlic powder
1 tsp onion powder
1/2 cup tomato sauce (estimated amount)
2 tsp. sea salt
2 3/4 cups of water, vegetable broth, or chicken free broth (estimated amount)
Add the oil to the pan and put heat on medium high.
When the oil is heated through, add the rice and saute until golden brown.
Add the tomato puree, broth,garlic powder, onion powder, and salt.
Stir and turn heat up to high.
Bring to a full boil while stirring.
Reduce heat to low, cover and simmer for 25 minutes.