Piñata Rice: Egg, dairy, peanut, tree nut, and gluten free, vegan Mexican rice

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Since today is Cinco de Mayo, I had to post one of our favorite fiesta recipes.  We enjoy this as a main course, and usually eat the leftovers as a side dish, so it can work either way.  Enjoy!

Ingredients:

8 cups cooked brown rice

1 cup Herdez Salsa Casera (or other salsa)

1 medium onion, chopped

5 garlic cloves, chopped

8 oz package of baby bella mushrooms

1 small red bell pepper, diced

3 small tomatoes, diced and seeded

2-3 tbsp olive oil

1 can black beans, drained and rinsed

juice from one lime

1 tbsp. cumin

1 tbsp hot sauce (I use Cholula Original in this recipe)

Salt to taste

1 bunch fresh cilantro, chopped

 

Directions:

Coat bottom of large pan with olive oil and heat over medium.  Add chopped onion, garlic, and mushrooms and sauté until tender.  Add diced tomatoes (seeded to reduce liquid) and diced bell pepper.  Cook about two minutes or until peppers begin to soften slightly.  Add beans, rice, lime juice, cumin, and hot sauce.  Turn heat up to medium high and keep the rice mixture moving in the pan.  If the rice is sticking to the pan, add a little more oil.  When everything is hot and the rice/veggies begins to brown, it’s ready!  Top with fresh cilantro and serve!

*I don’t add salt to this dish because the beans and salsa add it for me, but if yours needs it, you can toss some in.

This dish makes a great main course, side dish, taco/burrito filling, thermos school lunch, etc.  Happy Cinco de Mayo!

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