Melissa Crismon – melissa crismon

Vegan Spanish Rice with Salted Avocado on the side. Pic by M.C.

My family Spanish rice recipe is near and dear to my heart. It was passed down to me from my mom from probably my great-great grandmother. My mom always made it vegan, but she said the original recipe probably had shrimp or chicken in it.

My great grandmother Henrietta spoke fluent Castilian Spanish. Her mother came to California from Spain with her husband and two children via a ship to San Diego. I imagine they left Spain because he embezzled money from the king. I assume the King of Spain. He left her and returned to Spain. She probably took a train from San Diego to San Francisco with their son and daughter. She met and married an Italian shoemaker and lived in the Italian district. They had Henrietta my great-great grandmother. This second husband left them, but stayed in the area as a cobbler. Then the 1906 San Francisco earthquake happened. Henrietta and her sister ended up in a convent. When Henrietta grew up she went to find her father, but he would have nothing to do with her. Through the years little embellishments have been added to the story sounding like a historical novel. Definitely not a romance. The men may have left, but the comfort food was always there.

For many years my mom would use Bragg’s Amino Acids instead of salt. These days I use a bouillon cube and sea salt. Lately, I have been using canned fire roasted tomatoes. And New Mexico chili is the best. It’s not a spicy hot. I have tried California chili but it is too bitter.

VEGAN SPANISH RICE
1 onion, large
3 garlic cloves, pressed
3 celery ribs, chopped
3 Tbsp. olive oil
1 cup short grain brown rice from freezer
8 oz. tomato sauce, canned
14.5 oz. tomatoes, fire roasted, diced, canned
1 Tbsp. New Mexican chili powder
1 1/4 cup water, filtered
1 Tbsp. Bragg’s Amino Acids or 1 Edward and Sons bouillon cube
1 tsp. sea salt

Yield: 8 to 10 servings

Directions:
Prep spices. Put water in Pyrex measuring cup and add bouillon cube and chili powder then set aside. Chop onion and celery and set aside in different bowls. Press garlic into small bowl and set aside. Measure rice and set aside. (I keep Lundberg’s short grain brown rice in the freezer so when it hits the hot pan it helps it toast.) Open tomato cans and set aside. Measure the olive oil and put in a pan. (I use a 3 quart stainless-steel pan that is 10 inches wide.) Heat pan on low heat. Sauté the onion for 5 minutes until golden brown. Add celery and brown for 2 minutes. Add garlic and stir for 1 minute. Add sea salt and stir. Add rice and stir for 5 minutes or until golden brown. Add tomato sauce and diced tomatoes then stir. Add water with chili powder and bouillon then stir. Bring to a boil. Put lid on and set on simmer. Set timer for 1 hour. Cook about 1 hour and 10 minutes. Check every 10 minutes and stir.

Whether a single immigrant mom or a nuclear family Spanish rice is always a great staple for an affordable flavorful meal with beans. Don’t forget the tortillas to help scoop up the rice and beans.

Happy Vegan!

My family Spanish Rice recipe. — Bring rice to boil, put lid on, the set to simmer. Watch it so it doesn’t burn. Pic by M.C.

Want more Mexican food?
Vegan Mexican Food
Vegan Margarita
Vegan Mexican Pinto Beans

From blog of melissacrismon.com

Pinto beans with cilantro on top and a corn tortilla on the side. Pic by M.C.

Boiled pinto beans are a naturally vegan dish. The recipe is Mexican, vegan, and a really affordable meal alone with the toppings of your choice. Sometimes I put nothing on the beans and just eat them with a corn tortilla. Usually we eat pinto beans with Spanish rice. But you can use the beans for burritos, tostadas, or refried beans.

This is a simple recipe that my mom made while I was growing up. My paternal grandmother used to boil the beans with salt and water. My mom added onion and garlic to her recipe. Sometimes adding one serrano makes it better. Before I was gluten free I used to use the Trader Joe’s white tortillas, warm them up on a cast iron tortilla warmer, spread on margarine, and roll up the tortilla to enjoy with the beans.

VEGAN MEXICAN PINTO BEANS
2 cups pinto beans, dried
water, filtered
1 onion, chopped
3-5 garlic cloves, pressed or minced
1 serrano, deseeded/minced, optional
1 tsp. sea salt

Yield: About six servings

Prep Time: 2 hours to prep onion/garlic and then boil beans

Directions:
Put two cups of pinto beans in a pot. Cover with filtered water, just enough water to cover the beans. Put the lid on and set aside and let sit overnight. I don’t refrigerate the beans as they soak. More water might be needed before you go to bed if the beans soaked up the water. The next morning check the beans and cover with water if needed. When ready to cook I strain the water with the lid on, but a tad open, and tip the pot over the sink. Fill the pot with new water to the top of the beans. Chop onion, press garlic, half then deseed before mincing serrano and add to pot. Add sea salt. Set pot of beans on medium heat and bring to boil. Set on simmer for 1 1/2 hours.

Tips: I use pinto beans from the bulk aisle. I also use filtered water even to soak the beans. I try to not over fill the pot with water that way the beans aren’t too watery. If you end up with watery beans that’s okay use one of those spoons with slits. Just remember next time to use less water. Regarding the serrano, I take out the seeds for this recipe. I wear disposable vinyl gloves so my fingers don’t burn later. I also use a baby spoon to scrape out the seeds.

Happy Vegan!

Want more Mexican food?
Vegan Mexican Food
Vegan Margarita

From blog of melissacrismon.com

Tag: Melissa Crismon

Vegan Spanish Rice

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