Spanish Brown Rice

• Vegetarian

• Produce

  • 2 3 c fire roasted tomatoes (200g, Fire Roasted
  • 1 Cilantro
  • 1 Jalapenos
  • 1 Limes
  • 1/2 cup Purple onion

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 2 tsp Adobo sauce
  • 1 Salsa

• Pasta & Grains

  • 350 g 2 1/2 c cooked and chilled long grain brown rice, Cooked and Chilled Long Grain

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Garlic salt
  • 1/4 tsp Paprika, smoked
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil, unrefined virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on vanillaandbean.com

Description

Directions

• In a large saute pan, heat the oil until shimmering. Add the onions and cook on medium-low or until softened. Add the adobo sauce, cumin, chili powder, paprika, garlic and salt. Stir until the onions are coated and the spices release their fragrance. About one minute. Add the tomatoes and tomato paste. Stir for another minute or until all the ingredients are incorporated. Add the cold rice and stir until all the ingredients are evenly distributed. Squeeze lime juice over the rice, and stir. Warm on low for about five minutes or until heated through. Adjust salt to taste.
• Serve with additional limes, cilantro, salsa and/or jalapeños.
• Store in a lidded container in the refrigerator for up to three days or freeze for up to one month.