Mexican Rice and Soy Curls Bowl

It’s Taco Tuesday any day of the week with this Mexican Rice and Soy Curls Bowl served with some avocado, black beans, corn, and cilantro!

Mexican Rice
3 roma tomatoes
3 cloves garlic, peeled
1 jalapeno, end removed
¼ roughly chopped yellow onion
1 tbsp neutral oil
2 cups white jasmine rice
3 cups vegetable broth
¼ tsp salt or to taste

In a blender, add tomatoes, garlic, jalapeno and onion and blend on high until smooth. Warm some oil in a pan with a pinch of salt and then add in rice and move it around to lightly toast it for a few minutes, about 3-4 minutes. Pour in the tomato puree and sauté it into the rice until rice absorbs it. Pour in vegetable broth, give a good stir and bring to a boil, then reduce to a low simmer and cover with a lid and cook for 12-15 minutes until rice absorbs all the liquid. Remove from heat and let sit for 3-5 minutes then fluff with a fork and enjoy.

Soy Curls – Inspired by some Chicharron De Pollo
1 cup dry soy curls
½ cup white vinegar
2 cups hot water
½ vegetable bouillon cube or 1 tsp vegetable bouillon base
1 tsp cornstarch
2 tsp sazon
½ tsp garlic powder
¼ tsp onion powder
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tsp soy sauce
Salt and pepper to taste
Juice of ½ lime over top

In a bowl, add your soy curls and pour over top hot water, vegetable bouillon, and vinegar, then allow to sit and soak for at least 5-10 minutes.

Drain the liquid using a mesh strainer and carefully squeeze out as much liquid from the soy curls as you can. Add your soy curls to a bowl and pour in your cornstarch, sazon, garlic powder, onion powder, paprika, ground cumin and coriander then toss to coat.

To a warmed skillet with a teaspoon of oil add your soy curls, then your soy sauce and sauté until your soy curls have released a good bit of moisture and start to firm up and lightly brown, about 5-10 minutes. At the very end, add a squeeze of lime juice over top and serve.