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Arroz Chicano (Mexican Style Rice)

Rice is always a good side dish. My version of this Mexican classic is as good as it is easy. This is made with brown rice so you get you fiber in too. If you think you don't like brown rice, try this and you might change your mind. I like this version because it is a little more moist than the traditional rice.

1 tsp oil (grapeseed or olive is best)
2 cloves of garlic. minced
pinch of red pepper flakes
1 cup of brown rice
1 can 10.5 oz can vegetarian vegetable soup
2 cans of water

Heat oil in a 2 quart pot. add the pepper flakes and garlic to the hot oil and heat 30 seconds. Add the brown rice and stir occasionally.
When the rice starts to become fragrant (will smell like popcorn) add the soup and the water. Bring to a boil.
Cover and cook on lowest setting until the water is all absorbed (about 35 minutes). Allow to rest 5 - 10 minutes, covered, before serving.
Fluff with a fork (a spoon will crush the grains).

This can also be cooked in the oven for 45 minutes at 350 degrees after the rice comes to a boil).

4 large servings - 4 points each
5 servings - 3 points each
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