Chile Colorado, Mexican rice, iceberg lettuce, red onion, scallion, avocado slice... tan deliciosa... un plato favorito! 💚
This would be similarly good with simple rice as well, but I am a big fan of seasoned, toasted Mexican rice and it adds more spices and tomato to my plate so that's a win in my book.
I first dry toasted the rice. After that, to my 1½ dry cup batch (which is the smallest my rice cooker can hold), I added a couple teaspoons of granulated onion, a couple teaspoons of granulated garlic, a teaspoon of ground cumin, a tablespoon or two of plant-based low-salt chicken-style bouillon powder, a couple tablespoons of tomato paste, and a pinch of regular oregano (not Mexican oregano like in the Chile Colorado). I wish they'd give these oreganos different names... they can differ so much in flavor.
I used to eat Chile Colorado from a local restaurant in a big flour tortilla, but my taste for those, while not gone, is not what it used to be. I'd rather have it with rice! 😊
#plantbased #plantplate #veganmexicanfood #oilfree