We LOVE Tex-Mex! This rice is super easy to make and so delicious! Double the recipe and make for dinner and then have for lunch the next day. Serve with beans if you like.
1 cup long-grain brown rice, toasted
3 cups water or low-sodium vegetable broth
1 14.5-ounce can salt-free chopped/diced tomatoes
1 6-ounce can salt-free tomato paste
1 medium onion, diced
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon ground pepper
Optional: cooked beans (see Notes), chopped cilantro
1. Place the uncooked rice in a large non-stick sauté pan. Cook and stir until it smells toasty, about 3-4 minutes.
2. Add the remaining ingredients, and bring to a boil. Reduce the heat, and cover and cook until the liquid is absorbed (about 40 minutes), stirring only occasionally.
3. Remove from the heat, and fluff with fork. Let rest for a few minutes before serving with beans and/or chopped cilantro (optional).
Makes: about 3 cups, Preparation: 10 minutes, Cooking: 40 minutes
Notes: Change the type of bean served to give a totally different flavor. Our go-to is kidney beans, but Nancy adores pintos and Jeanne’s staple is cranberry beans.
Jeanne Schumacher, M.Ed., Ed.D. is a plant-based coach and has become a motivational speaker and educator. She’s the founder of Plant-Based Westchester, a PlantPure Nation POD. She is certified in plant-based nutrition, and helps others transition from the standard American diet to a whole-food, plant-based lifestyle. You can find Jeanne on Facebook at “Plant Based – Westchester” and at SimplyPlantbased.net.