Spanish Rice
6 cup pre-cooked Brown Basmati Rice
1 32 oz. can whole canned tomatoes, chopped (discard juice, or use in another recipe)
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4-1/2 cup chopped pickled jalapenos
1 large onion, chopped
2 tablespoon mild chili powder
1 pkg. Yves Veggie Ground Round
olive oil
1 teaspoon minced garlic
sea salt (to taste)
freshly ground pepper (to taste)
Heat large skillet and add olive oil to cover bottom of pan. Sauté onion, peppers and garlic until veggies are translucent. Add Veggie Ground Round and chili powder and sauté for a few minutes until heated through. Add tomatoes, jalapenos, rice and salt and pepper. Mix together until heated through.
Hint #1: Toast the rice before cooking in olive oil, before adding the liquid. Gives the rice a nutty flavor, delicious!
Hint #2: Serve this rice with fresh veggies like cucumber, red and green pepper strips and tomato. Good in warm corn tortillas with veggies, salsa and guacamole!
I do not have the nutrition information, sorry!
SO HOW'D IT GO?
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