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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Mexican rice that's vegan, lowfat, and made with healthier brown rice. Not too spicy so this would make a nice side to a variety of meals, not just Tex-Mex. Would be nice served with black beans. From . Ingredients:
1 1/2 tablespoons canola oil |
1 onion, diced |
3 garlic cloves, sliced |
2 -3 jalapeno peppers, seeded and chopped |
1 1/2 cups long grain brown rice |
2 3/4 cups water |
3/4 cup crushed canned tomato |
1 teaspoon dried ancho chile powder or 1 teaspoon chili powder |
1 1/2 teaspoons fine sea salt |
Directions:
1. Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapeños and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute.
2. Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.
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