Spanish Rice (Vegetarian Passport Cookbook by Linda Woolven)
Ready In: 1 hr
Serves: 6
Yields: 1 pot
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
- 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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