This rice has flavor enough to serve alone. Has a slightly red color with a mild tomato taste. Made from base vegetables called Sofrito, which are onion, garlic and tomato. Add spices, and stew together with rice as pilaf.

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Name: Spanish Rice (Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 onion chopped; 2 plum tomatoes chopped; 2 cloves garlic sliced thin; 1 red sweet pepper chopped; 1/2 tsp cumin seed ground; 1/2 tsp coriander seed ground; 1/4 tsp black peppercorns ground; 1 bay leaf ground; 1/2 tsp oregano ground; 1/8 tsp sea salt; 1 tbsp tomato paste; 1 cup brown rice soaked; 1 cup water; 1 handful cilantro leaves chopped; 1 tsp lemon juice

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INGREDIENTS

BASE
1/2 onion ; chopped
2 plum tomatoes ; chopped
2 cloves garlic ; sliced thin
1 red sweet pepper ; chopped
SPICE
1/2 tsp cumin seed ; ground
1/2 tsp coriander seed ; ground
1/4 tsp black peppercorns ; ground
1 bay leaf ; ground
1/2 tsp oregano ; ground
1/8 tsp sea salt
1 tbsp tomato paste
MAIN
1 cup brown rice ; soaked
1 cup water
FINISH
1 handful cilantro leaves ; chopped
1 tsp lemon juice

INSTRUCTIONS

Prepare by soaking brown rice at least 2 hrs. Wash and drain.

To grind whole spices: Grind cumin seed, corriander seeds, black peppercorns, bay leaf and oregano into coarse powder in spice grinder. Set aside. This step can be done while browning onions, along with prepping the main ingredients.

To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, garlic, tomato, sweet pepper and ground spices, and simmer 2-3 min. Add tomato paste to color and taste. Result should be paste, without excess water, so it does not change the ratio of rice to water.

Main: In rice cooker, combine rice and water. Ratio of rice to water is important. Add vegetable base paste. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir lightly to separate grains.

Finish: Add fresh coriander, and sprinkle and mix lemon juice, to taste, adding only 1/2 tsp at a time.

NOTES

I would happily add whole olives for special occasions.

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Spanish Rice (Vegan)

BASE
1/2 onion chopped
2 plum tomatoes chopped
2 cloves garlic sliced thin
1 red sweet pepper chopped
 SPICE
1/2 tsp cumin seed ground
1/2 tsp coriander seed ground
1/4 tsp black peppercorns ground
1 bay leaf ground
1/2 tsp oregano ground
1/8 tsp sea salt
1 tbsp tomato paste
 MAIN
1 cup brown rice soaked
1 cup water
 FINISH
1 handful cilantro leaves chopped
1 tsp lemon juice

Prepare by soaking brown rice at least 2 hrs. Wash and drain.
To grind whole spices: Grind cumin seed, corriander seeds, black peppercorns, bay leaf and oregano into coarse powder in spice grinder. Set aside. This step can be done while browning onions, along with prepping the main ingredients.
To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, garlic, tomato, sweet pepper and ground spices, and simmer 2-3 min. Add tomato paste to color and taste. Result should be paste, without excess water, so it does not change the ratio of rice to water.
Main: In rice cooker, combine rice and water. Ratio of rice to water is important. Add vegetable base paste. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir lightly to separate grains.
Finish: Add fresh coriander, and sprinkle and mix lemon juice, to taste, adding only 1/2 tsp at a time.

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Spanish Rice
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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 4 Servings

Calories: 240
Calories from Fat: 17 (7%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 159.8mg		6 %
Potassium 464.5mg		12 %
Total Carbohydrate 50.8g		15 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 46.7g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 240

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