Mexican Style Rice with Soyrizo
Equipment
- Stove
- Sauce Pan
Ingredients
- 1 Tablespoon Neutral Cooking Oil optional
- 2 Cups Tomatoes Cubed
- 2 Cups Rice
- 8-9 Ounces Soyrizo
- 1/2 Cup Onion Minced
- 2 Cloves Garlic Minced
- 4 Cups Warm water or vegetable Broth
- 4 Sprigs Green Onion for garnish optional
Instructions
- Fry the soyrizo for 10 minutes using your optional tablespoon of oil on medium heat when ready place to the side on a plate and make sure to drain the actual soy chunks and leave the oil in the pan as you will be using it to fry the rice.
- With the leftover oil from the soyrizo fry your rice 5 minutes moving around so nothing burns. Then add the onion for 2 minutes until translucent and lastly add the minced garlic cloves sauteing them for 30 seconds followed by the warm water or vegetable broth and simmer on low for 30 minutes or until the rice achieves a soft consistency. Please note that the use of a warm liquid will speed up the cooking process.
- Cube your tomatoes while the rice is simmering.
- Once the rice is ready add the soyrizo mixture and the fresh tomatoes and gently incorporate all of the ingredients. Cover the pan on the lowest heat possible for an additional 2 minutes and serve.
- Garnish with green onions or chives, this is optional but totally recommended.
- Enjoy this rice as a side or a main but always with the people that make you the happiest.
Notes
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