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MEXICAIN RICE

MEXICAIN RICE

Tofu

Ingredients

  • 1 jar of Kitchen Lab tofu sauce
  • 1 1/2 cups basmati rice
  • 1 1/2 cups vegetable broth
  • 1 cup corn kernels
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon cumin
  • 2 tablespoons chopped fresh coriander leaves

Preparation

1

Put the Tofu Kitchen Lab sauce in a large skillet over medium heat. Stir in rice until lightly cooked, about 2 minutes.

2

Stir in the vegetable broth and simmer for about 2 minutes. Stir in corn, carrots, peas, chilli powder and cumin; Bring to a boil; cover, reduce heat and simmer until rice is cooked through about 13-16 minutes.

3

Serve immediately, garnished with cilantro, if desired.

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