Side of Rice with your Taco??

Since my post for National Taco Day was such a big hit, I thought I'd share my favorite dish for eating alongside of tacos:



Behold, the best gosh-darn, Mexican Rice you will ever have!  When I am not making the Cilantro-Lime rice from Viva Vegan, and have a little extra prep time on my hands, THIS is the rice I make for chomping alongside tacos.

Now, the original recipe can be found here, on the site formerly know as Recipe*zaar. (It has now been taken over by Food Network, and is a bit too corporate, and full of non-vegan ads for my taste... Now, I have Pinterest, which is a whole other addiction)! And the best part is: you only need to do one simple thing to make this recipe vegan: substitute the chicken broth to VEGETABLE.

This fantastic recipe was posted by Chef Pot Scrubber, a most colorful and vibrant member of the site.  Check out his profile page here, and see what I mean!

"Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! ... Proceed at your own peril if you stray. Enjoy". ~Chef Pot Scrubber

When you click on the link above, you will be brought to the most THOROUGH recipe instructions that I think I have ever read... or followed, for that matter.  Follow them to a "tee", and you will be enjoying some might fine Mexican rice in no time.

Weeknight Dinner in 20!

It happens... Work late, get home after 7:00.  But let's face it, there are just some nights where (even I) don't feel like cooking.  I have a 50 minute ride home each evening, and on late nights, I often ponder stopping and getting and sandwich on the way home, OR playing Russian roulette with what's in my cubbords.

Last night, my frugal-self convinced me to: GO HOME, AND MAKE DO WITH WHAT'S THERE ^_^

So here we go:

Mexican Rice - NO box :)

Mexican Rice - No box ;)
1 cup rice (Uncle Ben's converted)
1 tsp Earth Balance
1 1/4 cup water
1 cup medium tomato salsa
1/2 tsp seasoned salt (mine's from Atlantic Spice Co.)
*1 packet smokey fire sauce from typical Mexican chain restaurant (optional)

Sautee rice in earth balance over medium heat until golden; you'll be able to smell the nuttiness of the rice.  Add water, salsa, salt, and bring to boil.  Cover, reduce heat and simmer for 20 minutes. DONE!

Bean Burritos on the Fly



While rice simmers, empty a can of vegetarian refried beans into a microwave safe bowl and add:
(this items were already in my fridge, so feel free to improvise)

1/4 of a red onion, minced (2 scallions would be nice as well)
1/2 lime, zest and juice
sprinkle or two of garlic powder
1 tsp taco seasoning (also from Atlantic Spice Co.)
Microwave for 2-3 minutes or until hot, stir and them add 1-2 tbsp chopped cilantro

Add some of the beans to a tortilla or lavash, top with some Cheddar Daiya and microwave for 30 seconds or until melted.  Add some lettuce, chopped tomato, and a dollop of tofu sour cream! YUM
 

Tofu Sour Cream



 

Bean Burrito with cheddar Daiya, lettuce, tomato and sour cream