Thursday, May 10, 2012

Scraps and Snippets ~ Vegan Spanish Rice

Spanish Rice

2 Cups Brown Rice
2 cans (14 oz) diced tomatoes with liquid (or equivalent fresh tomatoes and a bit more veggie broth)
1 and 1/2 cups veggie broth or bouillon
Heat of your choice, red pepper flakes, small can of diced green chiles, 1 TBSP of hot pepper paste (I went with the last choice and I wanted a little more bite)
1 TBSP lime juice
1 tsp garlic powder or 2 clove of minced garlic
1 tsp onion powder, 1 TBSP dehydrated onions or 1/4 of a small diced onion.

Toss all into a large pan and cook according to directions until rice absorbs all the liquid. (I used quick cooking rice from Trader Joe's so it took about 20 minutes. Great flavor.