Jicama Mexican Rice

    • Difficulty
    • Easy
  • 12345 (4 votes, average: 3.25 out of 5)

A delicious raw, vegan version of a traditional Mexican rice. The flavors and textures are the same, make sure to add other stable Mexican foods.

Ingredients

Rice

4 cups jicama, peel, dices

1/2 cup onion, yellow, chop

1 cup corn kernels

1/2 cup cilantro, chop

1 cup red bell pepper, dice

1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)

1/8 teaspoon sea salt

2 tablespoons olive or hemp oil, optional

Instructions

Rice

1) Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl.

2) Add remaining ingredients, toss to mix well.

Ani PhyoAbout Ani Phyo

Ani Phyo is the author of “Ani’s Raw Food Kitchen”, and is the founder of SmartMonkey Foods, LCC. Watch her free uncooking videos at www.AniPhyo.com. She’s on a mission to show you it’s easy to enjoy delicious, nutritious cuisine that’s healthy and supports green lifestyles. Her green living uncookbook is the first of it’s kind, offering tips for natural skin care, composting, recycling, reuse, and more. SmartMonkey Foods has been serving the west coast for over 7 years hosting special events, teaching UNcooking classes, and speaking on topics of nutrition and fueling optimal performance. Ani serves as the executive chef and oversees everything created by SmartMonkey Foods while continuing to do research on nutrition, health and the environmental impact of food production. SmartMonkey Foods packaged food items are available at most natural food stores on the West coast, and will continue to expand into national markets by spring of 2007. Partial client list includes: Adidas, STOMP, Portland Institute of Contemporary Arts, In Defense of Animals, Whole Foods Markets, Salud Cooking Schools, Carnival Cruise Lines, SuperSet Tennis Tournament.

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