Mexican Rice with Roasted Veggies
Healthy and flavorful Mexican Rice with roasted yams, red onion, and shishito peppers. Top with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 1 small onion, diced
- 1 clove garlic, diced
- 1 cup short grain brown rice
- 1/2 teaspoon cumin
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 3/4 teaspoon sea salt, adjust to taste
- 2 1/2 cups chicken stock or veggie stock
- 1 lb yams, sliced about 1/4 inch thick
- 8 padrones or shishito peppers (sub poblanos or bell peppers)
- 1 red onion, sliced into 1/2 inch rings
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder (optional)
- 1 tablespoon maple syrup
- 2 teaspoons avocado oil or olive oil
Instructions
- 1
In a heavy bottom pot, sauté onion and garlic in oil over medium heat until softened, about 3-5 minutes.
- 2
Add rice and cumin, stirring a minute more until rice is coated with the oil.
- 3
Add tomato paste, dried oregano and salt. Stir until paste is fully distributed.
- 4
Add stock, bring to a boil, cover and simmer for 1 hour. Give a stir and test rice for doneness. It may need another 10 -20 minutes.
- 5
Leave covered until ready to serve. The rice will stay warm at least for at least 30 minutes after it is finished.
- 6
Preheat oven to 400 degrees.
- 7
In a bowl toss sliced yams with oil, maple syrup, cumin, chili powder, ancho chili powder and salt. Place in one layer on a lined sheet pan. Add onion to the pan.
- 8
With a rubber spatula scrape out the bowl that you tossed the yams in, spreading the sauce mixture over the sliced onions, add a little oil if needed.
- 9
Place in the middle of the oven for 20 minutes.
- 10
Toss shishito peppers in oil and salt. Add to the sheet pan after the 20 minutes. Put back in the oven on broil 3-5 minutes on the middle rack. (Be careful if using parchment- it can catch on fire under the broiler.)
- 11
Place a scoop of rice in each dish.
- 12
Arrange yams, onions and shishito peppers on top.
- 13
Garnish with fresh cilantro, sour cream, pickled jalapeños, pumpkin seeds.