Spanish Rice from Vegan Meal Prep by JL Fields
This is an easy way to make your brown rice a little more exciting. If you’re a spice-fan, consider adding a diced jalapeno! Serve with the Peppered Pintos or the Red Bean and Corn Salad.
Recipe from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating
Recipe from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating
10 minutes
45 minutes
55 minutes
Servings 4 servings
Ingredients
- 1 teaspoon extra-virgin olive oil or 2 teaspoons vegetable broth
- ½ cup finely chopped onion
- 1 teaspoon minced garlic about 1 clove
- 1 cup short-grain brown rice
- 2¼ cups vegetable broth
- 2 teaspoons tomato paste
- 1 small tomato diced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
Instructions
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In a large saucepan over medium-high heat, heat the olive oil. Sauté the onion and garlic for about 3 to 5 minutes, until he onions are translucent. Add the rice and stir constantly, allowing the rice to brown just a bit. Add the vegetable broth, tomato paste, tomato, cumin, paprika, chili powder, and salt. Bring to a boil. Cover the pan, reduce the heat to low, and simmer for 45 minutes.
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Remove from the heat but leave covered for 15 minutes. Fluff with a fork.
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Divide the rice evenly among 4 single-compartment storage containers. Let cool before sealing the lids.
Recipe Notes
Storage: Place the airtight containers in the refrigerator for up to 1 week or freeze for up to 2 months. To thaw, refrigerate overnight. Reheat in the microwave for 1½ to 3 minutes. Tip: Make this fast in your Instant Pot or pressure cooker! Sauté the onion, garlic, and rice in the pot as in the directions, add all of the ingredients (but decrease the vegetable broth to 1½ cups), and cook on high pressure for 22 minutes; use a natural release. Per serving: Calories: 161; Fat: 2g; Protein: 4g; Carbohydrates: 31g; Fiber: 3g; Sugar: 3g; Sodium: 324mg
