Cooking for the Vegetarian (or Vegan) in Your Life Just Got Easier 2

Just about every cuisine and type of dish is featured, and the full range of meats, alternative proteins, grains, and vegetables are covered. I have prepared several dishes already, including Kung Pao Chicken or Tofu; Stuffed Chicken Breasts and Portobello Mushrooms; and the delicious Moroccan Vegetables, Fish, and Couscous En Papillote. I look forward to making my way through many more.
One of my absolute favorites in the book is among the simplest (and so flavorful); I’ve made it many times already. Lazy Spanish Rice-which appears in Ivy’s Rizo Quesadillas with Creamy Avocado Dip and Lazy Spanish Rice recipe-is the perfect accompaniment to any Mexican main dish, though I also love to eat a bowlful as an entrée with a salad or quesadilla on the side. Its prepared in a rice cooker or on the stovetop, takes only about 20 minutes, and is colorful, filling, and tasty (and can easily be made vegan).
Every guest at your table is sure to enjoy it, as I am positive they will the other eighty recipes Ivy serves up in The Adaptable Feast.
Serves 4 as a side dish
This easy side dish is cooked with pantry staples in a rice cooker, so it is as easy as flipping a switch. The secret is a good-quality salsa and a slightly spicy chipotle bouillon cube, available at some grocery stores and Latin markets. You can use canned chipotle chiles instead if you can’t find the chipotle cubes.
1-1/2 cups long-grain white or brown rice
5 tablespoons mild or medium salsa
1 Knorr chipotle bouillon cube, crumbled,
or 2 teaspoons chopped canned chipotle chiles
2-3/4 cups water
1 tablespoon butter
2 tablespoons sliced black olives
2 green onions, chopped
Combine the rice, salsa, bouillon cube, water, and butter in a rice cooker. Cook until the rice is tender. Fluff with a fork and fold in the olives and green onions.
Vegan Variation: Use olive oil instead of butter.