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Fat Free Vegan Spanish Rice

November 11, 2014 By Staci

Spanish Rice

This rice is a tex-mex classic that any mexican food lover like me needs to know how to make. Rice is a tasty, filling and affordable addition to any meal and this version offers great flavor with no added fat. Traditional spanish rice uses quite a lot of oil to toast the rice which isn't needed, especially in a non-stick skillet such as my favorite ceramic one pictured above. Spanish rice also traditionally uses chicken broth, so swapping it for a vegetable broth makes this classic easily plant based.

I like to make a batch of this rice any time I make tortillas or a large pot of mexican style soup or beans since they go so nicely together.

Fat Free Vegan Spanish Rice

by The Green Spork

Cook Time: 30 mins

6067807

Ingredients

  • 1 cup long grain rice
  • 1/2 cup onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 3 garlic cloves, finely minced or pressed
  • 1/2 cup fresh tomatoes, blended into a chunky sauce
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1/8 tsp cumin (optional)

Instructions

In a ceramic skillet over medium high heat, toast the rice by stirring regularly or tossing. Continue toasting and string until all the rice is golden brown and has a toasted, nutty fragrance, about 10 minutes. Be careful not to burn.

Add the onions and bell peppers to the skillet and cook an additional 5 minutes or until they begin to soften.

Add the garlic, and stir until fragrant. About 30 seconds.

Add the tomatoes, broth, salt and cumin.

Bring to a boil.

Reduce to a summer and cover with a snug fitting lid. Allow to simmer 20 minutes.

After 20 minutes, turn off the heat and allow the rice to continue steaming for an additional 5-10 minutes.

Remove lid, fluff the rice and serve warm.

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Filed Under: Blog, Entree, Fall, Grains, Potluck & Meal Prep, Quick & Easy, Recipe, Seasonal, Sides & Extras, Spring, Summer, The Basics, Winter Tagged With: basics, cinco de mayo, mexican, rice, spanish, tex-mex, vegan

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