PREP: 10 minutes | COOK: 70 minutes | YIELD: 8 x ¾-cup servings
This makes a great side dish for Taco Night (see ch. 5) or any time you’re craving a rice dish with a kick. It also pairs perfectly with Tex-Mex Beans for a complete meal.
2 cups (480 ml) low-sodium, gluten-free vegetable broth
1 heaping Tbsp (17 or 18 ml) tomato paste
1 Tbsp (15 ml) extra virgin olive oil
½ yellow onion, finely chopped
2 cups (480 ml) long-grain brown rice
2 cloves garlic, minced
½ tsp (2.5 ml) chili powder
¼ tsp (1.25 ml) sea salt
In a small pot, combine vegetable broth, 1¾ cups (420 ml) water and tomato paste. Bring to a gentle simmer and stir once or twice to dissolve tomato paste.
Heat olive oil in a medium heavy-bottomed pot with lid. Add onion and cook until translucent, about 3 minutes. Add brown rice and stir to coat in oil. Cook, stirring, until almost starting to brown, 2 or 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add simmering broth mixture, chili powder and salt. Stir once, cover, and reduce heat to simmer gently until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.
NUTRITIONAL VALUE PER SERVING:
Calories: 200 | Calories from Fat: 27 | Protein: 4 g | Carbs: 38 g | Total Fat: 3 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 70 mg | Cholesterol: 0 mg
