Here is an easy and healthy way to enjoy Mexican style rice. This works perfect every time and is good enough to eat on its own or even with some vegetarian refried beans as a meal. I have been using this for years. It works for Weight Watchers as a core food!
1 tsp oil (grapeseed or olive is best)
2 cloves of garlic. minced
pinch of red pepper flakes
1 tsp dried oregano (optional)
1 cup of brown rice
1 can 10.5 oz 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. Add oregano.
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).
1 tsp oil (grapeseed or olive is best)
2 cloves of garlic. minced
pinch of red pepper flakes
1 tsp dried oregano (optional)
1 cup of brown rice
1 can 10.5 oz 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. Add oregano.
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).
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