Ingredients
1 cup diced onion
1/2 cup diced green bell pepper
2 1/4 cups water or vegetable stock (divided)
1 clove garlic, minced
1 cup brown rice
2 fresh tomatoes, diced or 1 (14 ounce) can diced tomatoes
or 1 (8 ounce) can no-salt added tomato sauce
1/2 teaspoon paprika OR 1 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
Instructions
In a large skillet, saute onion and bell pepper in 1/4 cup water or vegetable stock for 10 minutes, adding a tablespoon or two of water if necessary to keep onions from sticking to pan. Add garlic and spices and saute one minute longer.
Add remaining water or veg stock, brown rice and tomatoes. Cover, bring to boil, lower heat and simmer 35 to 45 minutes until rice is cooked.
Instructions
In a large skillet, saute onion and bell pepper in 1/4 cup water or vegetable stock for 10 minutes, adding a tablespoon or two of water if necessary to keep onions from sticking to pan. Add garlic and spices and saute one minute longer.
Add remaining water or veg stock, brown rice and tomatoes. Cover, bring to boil, lower heat and simmer 35 to 45 minutes until rice is cooked.
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| Spanish rice, veggie fajitas, Mexi-Cali pinto beans, sprouts |
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