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“I got this out of a Mexican cookbook except I made it vegan, and simplified it as well. I found that I had to add a little extra cayenne after it was done cooking, but then again I have a higher spice hotness threshold than most :)”
READY IN:
35mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the veggie broth into a medium saucepan, and add the oil, garlic, and dry spices. Mix well.
  2. Add the rice, turn the heat on, cover, and let simmer for 20-25 minutes.
  3. Fluff the rice and stir well with a wooden spoon to properly disperse all the seasonings-- but do not rinse or drain as it will kill the taste and nutrients!
  4. Goes awesome with refried beans!

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