Plant strong or Vegan. Taken from the cookbook, "Give Them Something Better Healthy Plant-Based Meals The Whole Family Will Love" by Sarah Frain & Stephanie Howard

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Name: Spanish Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 cups Brown rice; 1/4 large onion; 1/4 medium green or red pepper finely chopped; 1/4 cup green Spanish olives finely chopped; 1 tomato finely chopped; 2 cloves garlic; 1 1/2 teaspoon Chicken Style Seasoning **you should have this in your pantry, make it yourself (seperate recipe); 1/2 teaspoons dried oregano; 3 cups water; 1 8 oz can tomato sauce

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INGREDIENTS

2 cups Brown rice
1/4 large onion
1/4 medium green or red pepper ; finely chopped
1/4 cup green Spanish olives ; finely chopped
1 tomato ; finely chopped
2 cloves garlic
1 1/2 teaspoon Chicken Style Seasoning ; **you should have this in your pantry, make it yourself (seperate recipe)
1/2 teaspoons dried oregano
3 cups water
1 8 oz can tomato sauce

INSTRUCTIONS

1. Place rice in a dry medium skillet. Heat over medium-high, stirring frequently, until rice begins to pop and crackle. Continue to heat 2 to 3 minutes, stirring often. Remove toasted rice from skillet; set aside.

2. Add onion, pepper, and olives to skillet; cook until onions are translucent, stirring occasionally. If items begin to stick add a little water or vegetable broth.

3. Add tomato, garlic, chicken seasoning and oregano to skillet; cook for about 1 minute continuing to stir.

4. Add water (or you can substitute with veg. broth) and tomato sauce; bring to a boil over high heat.

5. Add reserved brown rice; stir and cover. Reduce heat to low and simmer 60 minutes. DO NOT PEEK!

NOTES

Toasting the rice first makes it flaky so it won't stick together like brown rice tends to.

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Spanish Rice

2 cups Brown rice
1/4 large onion
1/4 medium green or red pepper finely chopped
1/4 cup green Spanish olives finely chopped
1 tomato finely chopped
2 cloves garlic
1  1/2 teaspoon Chicken Style Seasoning **you should have this in your pantry, make it yourself (seperate recipe)
1/2 teaspoons dried oregano
3 cups water
1   8 oz can tomato sauce

1. Place rice in a dry medium skillet. Heat over medium-high, stirring frequently, until rice begins to pop and crackle.  Continue to heat 2 to 3 minutes, stirring often.  Remove toasted rice from skillet; set aside.

2. Add onion, pepper, and olives to skillet; cook until onions are translucent, stirring occasionally. If items begin to stick add a little water or vegetable broth.

3. Add tomato, garlic, chicken seasoning and oregano to skillet; cook for about 1 minute continuing to stir.

4. Add water (or you can substitute with veg. broth) and tomato sauce; bring to a boil over high heat.

5. Add reserved brown rice; stir and cover.  Reduce heat to low and simmer 60 minutes. DO NOT PEEK!

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Nutrition

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Serving Size: 1 Serving (97g)
Recipe Makes: 12 Servings

Calories: 118
Calories from Fat: 10 (8%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 28.3mg		1 %
Potassium 92.2mg		2 %
Total Carbohydrate 24.5g		7 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 23.2g
Protein 2.4g		3 %
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.

About Our Nutrition Facts

Calories per serving: 118

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