Tico Rice (Veg*n & Brown Rice)

Found in a guide to Costa Rica, this makes a nice change from plain rice and is pretty simple to prepare. I tweaked slightly to use brown rice, most versions use white, and most versions use chicken broth. Use any way you would normally use cooked rice!

• Ready In: 1 hr 5 mins
• Yields: 6 as a side

Ingredients

• 4  sprigs fresh cilantro (put some aside for garnish)
• 1⁄2 medium onion
• 1⁄2 red bell pepper (use any colour but green)
• 1  tablespoon canola oil (any neutral oil)
• 2  cups long grain brown rice
• 4  cups vegetable broth
• 1⁄2 teaspoon sea salt

Directions

1. Chop cilantro, onion, and bell pepper very fine and set aside.
2. Add the oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and sauté another 2 minutes.
3. Add the veggie broth and salt, bring to a boil, then cover and reduce heat to simmer until rice is tender (45-50 minutes).
4. Top with some reserved cilantro.