Spanish Rice (Vegetarian Passport Cookbook by Linda Woolven) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From The Vegetarian Passport Cookbook by Linda Woolven. Slightly modified to suit my tastes. (Added jalapeno pepper, doubled paprika (was originally 1/4 tsp) substituted roma tomatoes for regular tomatoes, and used veggie broth and cooked this as pilaf instead of stirring in cooked rice.) You can also add some grated cheddar cheese at the end if desired. Ingredients:
1 1/2 cups brown rice, uncooked |
3 3/4 cups vegetable broth |
2 tablespoons olive oil |
2 medium onions, chopped |
6 garlic cloves, minced |
1 jalapeno pepper, minced |
1 green pepper, chopped |
1 red pepper, chopped |
1 stalk celery, chopped |
4 roma tomatoes, chopped |
1 cup tomato juice |
1/2 teaspoon paprika |
3 1/2 teaspoons dried oregano leaves |
1 teaspoon chili powder |
2 tablespoons olive oil |
2 tablespoons lemon juice |
Directions:
1. Sautee rice, onions, garlic, and jalapeno in oil until rice is toasted. Add all remaining ingredients except for lemon juice, cook until rice is tender. When rice is tender, stir in 2 tbsp lemon juice and serve.
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