Vegan Mexican Rice.

1. Sauté yellow onion.

2. Add jalapeño pepper, cucumber or zucchini. I used japanese cucumber. Also added red bell pepper and red chili.

3. Add tomato. De-seed if you want less watery.

4. Spices: cumin, oregano. Also added some tomato sauce.

5. Let simmer for around 10-15mins until tomato is well cooked.

6. Turn off heat, then add in lime juice and cilantro.

7. Mix with cooked rice and serve. I used mix black red rice.

8. Garnish: lime, toasted sesame seed, cilantro.

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Served with homemade chili beans and guacamole. (👉🏻Check out my previous post for the recipe! #kellielearnstocook )