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.
