Saturday, June 21, 2014

Recipe: Spanish Rice

This dish is ridiculously easy that I'm surprised I don't make it more often. It's loaded with vegetables and uses a healthy grain to fill you up! My kids absolutely love it and as a busy mom, I love one dish meals with very little prep work.

Spanish Rice
Recipe Source: Jenny's Creation

8 c. prepared brown rice (3 c. unprepared + 6 c. water)
2 Tbsp. vegetable oil
1 large onion, diced
1 bell pepper, diced
1 garlic clove, minced
1-4 oz. can olives, chopped (or more or less, depending on your love of olives)
1-16 oz. bag frozen corn
1 can petite diced tomatoes
1 can tomato sauce

Cook brown rice according to package directions.

In a large pot, cook the onion and bell pepper on medium heat until tender. Add garlic. Then add olives and frozen corn. Once the corn is thawed, add the can of diced tomatoes (do not drain them). Once the vegetables are heated thoroughly, add the brown rice. Stir until well combined, then add the can of tomato sauce. Heat through, then serve.

Add a can of black beans for some protein.
Add green chiles if you want some heat.
If you desire a casserole, get out your 9x13 dish and sprinkle some vegan cheddar cheese on top. Bake at 350 until cheese is melted.

If you're a meat-eater and must have meat with your meal, you can add a pound of ground beef to the dish. This is how I used to prepare it before I switched to a vegan diet. I would then put it in a casserole dish and top with cheddar cheese. It would ruin the health and cruelty-free aspects of the dish, but to each his own.


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