Mexican Brown Rice

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cilantro, fresh
  • 2 cloves Garlic
  • 1 Jalapeno pepper, medium
  • 1 Lime
  • 2 Tomatoes, medium ripe
  • 1 Yellow onion, small

• Canned Goods

  • 1 tbsp Tomato paste
  • 2 1/2 cups Vegetable broth

• Pasta & Grains

  • 2 cups Brown rice, long grain

• Baking & Spices

  • 1 Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on cookieandkate.com

Description

Ingredients

• 2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
• 1 small yellow onion, root end trimmed and quartered
• 2 cloves garlic, roughly chopped
• ¼ cup extra-virgin olive oil
• 2 cups long-grain brown rice, rinsed well
• 1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
• 2½ cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon salt, to taste
• ½ cup finely chopped fresh cilantro
• Red pepper flakes, optional, for extra heat
• 1 lime, sliced into wedges, for serving

Directions

• Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
• Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 3 minutes.
• Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if youre using fresh tomatoes that arent super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
• Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but dont worry) and the rice is tender, about 60 to 75 minutes, stirring halfway through cooking.
• Stir in the cilantro and season to taste with additional salt, if necessary (I often add another ¼ to ½ teaspoon). If youd like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.