Mexican-Style Tomato Brown Rice

• Gluten free

• Produce

  • 1 can Black beans
  • 1 Garlic cloves
  • 1 Onion
  • 2 tbsp Parsley
  • 1 Roma tomato
  • 4 Tomatoes, fresh

• Canned Goods

  • 1 1/2 cup Chicken stock, low sodium organic

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 tsp Curry powder
  • 2 tsp Mexican chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Cooking oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

Found on watchwhatueat.com

Description

Directions

• Clean the brown rice using water and set it aside by soaking it in water.
• Heat oil in a large pot on medium heat. Add minced garlic and saute until fragrant.
• Add onion and saute until translucent
• Add in tomatoes, seasonings including chili powder, curry powder, cumin powder and mix well. Cook tomatoes until tender for about 4-5 mins.
• Add chicken stock (or vegetable stock if vegan) and bring mixture to boil.
• Drain all the water from rice and add it to the tomato mixture.
• Simmer the rice for about 35-45 min or until tender. After 20 min add in black beans and continue further cooking. Cooking time will depend upon the variety of brown rice and how tender you prefer your rice.
• Turn off the heat. Garnish with some chopped parsley and sliced fresh tomato. Serve warm to enjoy this bowl of healthy Mexican brown rice.

Nutrition