Mexican-Style Tomato Brown Rice

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Tomatoes

  Orange, raw

  4 tomato or 444g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  2 tsp or 5g

• Curry powder

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocado oil

  1 tsp or 5g

• Swanson Broth, Certified Organic Vegetable Broth

  1 ½ cup or 353g

• Parsley

  Raw

  200g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  1 tomato or 62g

Directions

1. Clean the brown rice using water and set it aside by soaking it in water.
2. Heat oil in a large pot on medium heat. Add minced garlic and saute until fragrant.
3. Add onion and saute until translucent
4. Add in tomatoes, seasonings including chili powder, curry powder, cumin powder and mix well. Cook tomatoes until tender for about 4-5 mins.
5. Then add chicken stock (or vegetable stock if vegan) and bring mixture to boil.
6. Drain all the water from rice and add it to the tomato mixture.
7. Simmer the rice (covered) 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.
8. Turn off the heat. Garnish with some chopped parsley and sliced fresh tomato. Serve warm to enjoy this bowl of healthy Mexican brown rice.
9. Recipe by: Watch What U Eat (source: http://www.watchwhatueat.com/mexican-brown-rice)

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