Mexican Rice
Ingredients:
Large saucepan with lid!
1 tbsp olive oil
1 tbsp garlic
1 tsp chili powder (more if you want it to be spicy)
1 tsp ground cumin
A handful of chopped fresh/dried onion
2 c brown rice,
uncooked
2 large tomatoes, diced or cut into small pieces
4 c
low sodium, low fat chicken broth
-(Substitutions: 4 c vegetable broth or 2 c ls lf chicken broth and 2 c water.. I don't recommend using beef broth or just plain water; it'll alter the flavor a great deal.)
Directions:
1. Place the olive oil, garlic, and onions into a large saucepan on medium heat; cook until garlic begins to brown slightly and onions start to turn clear.
2. Add the 2 cups of
uncooked brown rice and mix around until it begins to look glossy.
3. Add the chicken broth, cumin, and chili powder and heat on high until the liquid begins to boil. Let it boil for 5-10 minutes, stirring occasionally.
4. Add the tomatoes to the mixture while boiling. Stir, reduce heat to just above a simmer. Cover and let cook for 45 minutes to an hour, stirring every 15-20 minutes.
The rice will cook faster if you have it at a higher heat, but you'll need to watch it and stir it often. This goes really good with beans or a soy burger. If you're onto Phase II or III, it goes really well with a little bit of ground beef and some shredded cheese.
Mexican Rice - any phase!
