Mexican Street Corn-Style Rice with Pickled Jalapeño Vibes (No Dairy)

Ingredients

• 1 cup Rice
• 2 cups Water
• 1/2 cup Onion
• 1/2 cup Carrots
• 1 clove Garlic
• 1 tbsp Cooking oil
• 2 tbsp Pickles (chopped)
• 1 tsp Vinegar(optional)
• 1/2 cup Canned tomatoes(optional)
• to taste Salt
• 1 tsp Smoked paprika(optional)
• 1/2 tsp Cumin(optional)

Instructions

1. 1

   Cook rice: simmer rice with water until tender; cool 5 minutes.

2. 2

   Sauté base: heat cooking oil; sauté onion, carrots, and garlic until browned in spots.

3. 3

   Flavor: stir in canned tomatoes (optional), smoked paprika, and cumin. Cook until thick.

4. 4

   Combine: fold in cooked rice and cook 5–8 minutes to toast the grains.

5. 5

   Finish: add chopped pickles and a tiny splash of vinegar (optional). Taste and adjust salt.

6. 6

   Serve warm as a snack bowl.