My Plant-Based Week
My Plant-Based Week

Tomato Cilantro Rice

We almost always have rice as a side dish to Mexican entrees. This tomato cilantro rice pairs very nicely with my  Best Ever Veggie Enchiladas. and it's super easy to make. Take one 14.5 ounce can of diced tomatoes and puree in a high speed blender. Pour into a medium sauce pan and add 2/3 cup water and a handful of fresh cilantro leaves. Bring to a boil and add 1 cup long grain brown rice. Reduce heart and cover. Cook 40-45 minutes until liquid is absorbed and rice is tender. 

 

Comments

There are no entries yet.
Please enter the code
* Required fields

Hi! I'm Milissa and my passion is affordable plant-based eating. Here is where I share my family's favorite recipes and show you how you can eat healthfully on any budget!

Print Print | Sitemap
© Milissa McDaniel - 1&1 MyWebsite