This classic Mexican white rice recipe, inspired by a cherished family dish, features fragrant jasmine rice cooked with onions and mixed vegetables, then topped with melty vegan cheese for a comforting and flavorful side.
1. Rinse rice really well and let it dry as much as possible.
2. Make broth if using bouillon; if not, measure out 2 cups broth.
3. Chop 1/4 onion really small and set aside.
4. Add 2 tbsp oil to a medium pan, then add the mostly dried rice. Cook on high heat, constantly moving it around for 4-5 minutes until golden. Do not burn the rice. Once golden, add the onion. Lower heat and cook for 2 minutes, continuing to move it around in the pan.
5. Pour in the broth, then bring to a simmer. Add frozen veggies and a pinch of salt. Cover, bring to the lowest heat, and cook for 25-30 minutes or until all the liquid is evaporated and the rice is perfectly cooked. It may take a little longer. Once the rice is ready, cover with shredded vegan cheese and cover again with the lid (heat off). Let it sit for 5-7 minutes to let the cheese melt.
6. Serve with a squeeze of lime and cilantro.
