Monday, February 3, 2014

Mexican Rice with Guacamole, Pico de Gallo, Chorizo Seitan and Potatoes

Recipe by Vegan Miam 

picture of Mexican Rice with Guacomole, Pico de Gallo, Chorizo Seitan and Potatoes
The Super / Puppy Bowl may be over but that doesn't mean you can't still enjoy some party food! 

















Pico De Gallo Ingredients
  • 1 cup cilantro, finely chopped
  • 1/4 jumbo white onion, finely diced
  • 4 small tomatoes, diced
  • 2 small green jalapenos, seeded, cut into short strips and snipped into small pieces
  • 2 garlic cloves, finely minced
  • Fleur de sel, or kosher salt to taste
  • 2 Tbsp lime juice


Pico De Gallo Directions
  1. In a medium bowl, mix cilantro, white onion and tomatoes.
  2. Make sure there are some seeds from green jalapenos for a bit of heat and flavor. Add finely diced jalapenos to the mix. Mix together.
  3. Add minced garlic cloves, mix.
  4. Add Fleur de sel (or kosher salt) to taste and lime juice.
  5. Place in refrigerator for a few hours

Guacamole Ingredients
  • 2 handful soft haas avocados
  • 2 Tbsp Pico de Gallo juice (see recipe above)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp lime juice
  • 1 Tbsp salt, to taste

Guacamole Directions
  1. Scoop both avocados out. Do not dice or cut. Leave them whole
  2. In a medium bowl, add Pico de Gallo juice, chili powder, garlic powder and lime juice
  3. Mash it up with a big fork. Season with salt for taste

Mexican Rice Ingredients
  • 3 1/2 cups canned diced tomatoes
  • 1/4 jumbo white onion, finely diced
  • 3 Tbsp sunflower oil
  • 4 garlic cloves, minced
  • 1 1/2 cups long grain rice
  • 1 Tbsp ground cumin
  • 2 Tbsp vegan vegetable bouillon  (i.e. Organic Gourmet Vegetable Bouillon)

Mexican Rice Directions
  1. At medium heat, add sunflower oil and chopped onions in a large skillet with a lid. Saute for a minute.
  2. Add uncooked rice, stir for 30 seconds to a minute.
  3. Add minced garlic and stir.
  4. Add diced tomatoes, ground cumin, and bouillon. Stir. Add salt if it tastes too acidic.
  5. Cover with lid. Let cook at medium heat for 25 minutes.
  6. Uncover, stir, fold rice to keep from sticking to the pan.
  7. Cover again at low heat for 3 minutes.
  8. Serve

Chorizo & Potatoes Directions
  1. Break apart 1 package of Upton's Natural's Chorizo-Style Seitan and set it aside.
  2. Cook 1 cup of diced potatoes in boiling water for about 4 minutes, until just tender, but not cooked. Drain potatoes.
  3. Heat oil on medium heat in a heavy skillet and add potatoes. Fry for several minutes until golden brown.
  4. Add the chorizo-style seitan immediately and cook for several minutes.
  5. Season to taste with salt and pepper.

Find out where you can get your Upton's Naturals seitan here.