Earthy Protein Boosted Mexican Rice
A wholesome, plant-based twist on traditional Mexican rice featuring protein-rich tofu, earthy porcini mushrooms, and crunchy cashews. This nutritious version uses vegetable broth and nutritional yeast for umami depth while cutting back on sodium for a healthier take on this beloved side dish.
Allergens:soy, tree nuts (cashews)
Details
- Author: CuisineSavvy
- Cuisine: Mexican
- Course: Side Dish
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
- Tags: protein-rich, earthy, umami, low-sodium, mushroom, tofu, nutritious, mexican-inspired
Nutritional Values
This recipe is high in plant-based protein from tofu and cashews, rich in B-vitamins from nutritional yeast, and packed with minerals from mushrooms. The reduced sodium content makes it heart-healthy, while the combination of whole food ingredients provides sustained energy and fiber.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | tbc | -- |
| Total Fat | tbc | -- |
| Saturated Fat | tbc | -- |
| Trans Fat | tbc | -- |
| Monounsaturated Fat | tbc | -- |
| Polyunsaturated Fat | tbc | -- |
| Cholesterol | tbc | -- |
| Sodium | tbc | -- |
| Total Carbohydrate | tbc | -- |
| Dietary Fiber | tbc | -- |
| Total Sugars | tbc | -- |
| Protein | tbc | -- |
| Vitamin D | tbc | -- |
| Calcium | tbc | -- |
| Iron | tbc | -- |
| Potassium | tbc | -- |
Ingredients
Instructions
- 1.
- 2.
- 3.
- 4.
- 5.
- 6.
- 7.
- 8.
Earthy Protein Boosted Mexican Rice A wholesome, plant-based twist on traditional Mexican rice featuring protein-rich tofu, earthy porcini mushrooms, and crunchy cashews. This nutritious version uses vegetable broth and nutritional yeast for umami depth while cutting back on sodium for a healthier take on this beloved side dish. Ingredients [ ] 1 cup long-grain white rice [ ] 8 oz firm tofu, minced [ ] 1/2 oz dried porcini mushrooms [ ] 1/4 cup raw cashews [ ] 1 cup tomato sauce [ ] 3 cloves garlic, minced [ ] 2 cups vegetable broth [ ] 2 tablespoons nutritional yeast [ ] 1 teaspoon ground cumin [ ] 1/4 cup fresh cilantro, chopped [ ] 1 tablespoon olive oil [ ] 1/2 teaspoon salt (reduced) [ ] 1/4 teaspoon black pepper [ ] 1/2 small onion, diced Instructions [ ] 1. Soak the dried porcini mushrooms and raw cashews together in 1 cup of hot water for 10 minutes until rehydrated. Drain, reserving the soaking liquid if desired for extra flavor. [ ] 2. Dice the rehydrated porcini mushrooms and crush the cashews into small pieces. Set aside. [ ] 3. Heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat. Add the minced firm tofu and cook for 3–4 minutes until lightly browned. [ ] 4. Add the diced onion and minced garlic to the pan and sauté for 2 minutes until fragrant. [ ] 5. Stir in the long-grain rice and toast for 2 minutes, stirring frequently. [ ] 6. Add the diced porcini mushrooms, crushed cashews, 1 cup tomato sauce, 2 cups vegetable broth, 2 tablespoons nutritional yeast, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine. [ ] 7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed. [ ] 8. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, stir in 1/4 cup fresh chopped cilantro, and serve. https://www.cuisinesavvy.com/recipe/earthy-protein-boosted-mexican-rice
External Recipes
- Earthy Protein Boosted Mexican Rice (Health Score: 73)
HealthScore: 84
HealthScore 84/100, model-migration calibration v2 from raw rubric score 64/100: whole-food plant-based quality 57/70; fibre and macronutrient quality 20/30; deductions: added oils -5, refined starches sugars -5, sodium -3. Whole-plant categories identified: beans & legumes (tofu), other vegetables (onion, garlic), mushrooms, nuts & seeds (cashews), herbs & spices (cilantro, cumin).