Description
If you’re on the hunt for a deliciously spicy vegan dish that pays homage to the beloved hot rice of Northeast Ohio, look no further than this Vegan Ohio Hot Rice!
Ingredients
Scale
Base Ingredients:
- 1 ½ cups long-grain rice (of choice)
- 1 large yellow onion, fine dice
- 2 medium red bell peppers, fine dice
- 1 Tablespoon minced garlic
- 2 cups low-sodium vegetable broth *
- 2 cups water
- 1 ½ cups canned crushed tomatoes
- 1 Tablespoon pure maple syrup
- 1 teaspoon tahini *
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- ½ teaspoon red pepper flakes (+/-)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon sweet paprika
- ½ to 2 teaspoons sea salt (+/-) *
Other Ingredients:
- 2 Tablespoons finely minced jarred hot cherry peppers, stemmed, seeded (+/-) *
Instructions
- Place the rice into a fine-mesh strainer. Rinse the rice really well with cold tap water, then place the rice in a large bowl and fill it with cold water, swish/stir the rice around and around in the cold water for 30 seconds, then dump the rice through the fine mesh strainer. Repeat this process two more times or until the water becomes clear. Then place the washed rice back into the large bowl, fill it with cold water and allow it to soak in the cold water for 10 minutes while preparing the dish. After 10 minutes, drain off the water of the soaked rice through a fine-mesh strainer, shake well to remove any excess water and set aside.
- In the meantime, in a large deep skillet or stockpot, add the finely diced onions, and red bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the minced garlic and red pepper flakes, sauté, stir constantly over for one minute.
- Add the remaining Base Ingredients (except the baking soda and soaked rice) to the pan, stir to incorporate, bring to a boil, then immediately lower the heat to a simmer.
- Add the baking soda, stir well, and simmer for one minute.
- Add the strained soaked rice to the pan, stir well to incorporate. Cover the pan with a lid and simmer on low, stirring once half way through until the rice is tender and the liquid is mostly absorbed into the rice, approximately 15 to 25 minutes (or longer dependent upon the rice and brand used).
- Once the rice is tender, remove the pan from the heat, stir in the finely minced hot cherry peppers, cover with lid and allow to sit for 10 minutes. Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 6-8