Mexican Rice with Pico De Gallo, Chorizo Seitan and Diced Potatoes

1st September 2012

This yummy recipe calls for Upton’s Naturals Chorizo-Style Seitan. Feel free to view my verdict about Upton’s Naturals seitan products. There is also a yummy vegan enchilada sauce from Trader’s Joe in that dish.

Upton's Naturals

Pico De Gallo

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

1. In a medium bowl, mix cilantro, white onion and tomatoes.
2. Make sure there are some seeds from green jalapeños for a bit of heat and flavor. Add finely diced jalapeños to the mix. Mix together.
3. Add minced garlic cloves, mix.
4. Add Fleur del Sel to taste and lime juice
5. Place in refrigedrator for up to few hours.

Don’s Fresh Guacamole
• 2 handful soft hass avocados
• 2 tablespoons “Pico de Gallo” juice (see recipe above)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon lime juice
• 1 tablespoon salt, to taste

1. Scoop both avocados out. Do not dice or cut. Leave them wholesome.
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.

Don’s Homemade Mexican Rice
• 3 1/2 cups canned diced tomatoes
• 1/4 jumbo white onion, finely diced
• 3 tablespoons sunflower oil
• 4 garlic cloves, minced
• 1 1/2 cups long grain rice
• 1 tablespoon ground cumin
• 2 tablespoons gluten-free and vegan vegetable bouillion (i.e., Organic Gourmet Vegetable Bouillon)

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, stir.
4. Add diced tomatoes, ground cumin, and bouillion. Stir. Add salt if it tastes too acidic.
5. Cover with lid, let it 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. Serve.

Prepare Chorizo & Diced Potatoes
1. Use all the content from Upton’s Natural’s Chorizo-Style Seitan. When you break them apart, it will form medium-sized crumbles. Leave it aside.
2. Cook 1 cup of diced potatoes in boiling water for about 4 minutes, until just a bit tender but not cooked. Drain potatoes.
3. Heat oil medium heat in a heavy skillet; add potatoes. Fry for several minutes until golden browning. Add the chorizo-style seitan immediately and cook for several minutes. Season to taste with salt and pepper.

Upton's Naturals

Upton's Naturals

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