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Ingredients
| brown rice: 1 1/2 cups |
| soup - vegetable broth: 3 3/4 cups |
| olive oil: 2 Tbl |
| onions: 2 (chopped) |
| garlic: 6 cloves (minced) |
| jalapeno peppers: 1 whole pepper (minced) |
| green bell pepper: 1 (chopped) |
| red bell pepper: 1 pepper (chopped) |
| celery: 1 stalk (chopped) |
| roma tomatoes: 4 (chopped) |
| tomato juice: 1 cup |
| paprika: 1/2 tsp |
| dried oregano (ground): 3 1/2 tsp |
| chili powder: 1 tsp |
| olive oil: 2 Tbl |
| lemon juice: 2 Tbl |
Spanish Rice (Vegetarian Passport Cookbook by Linda Woolven)
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Sautee rice, onions, garlic, and jalapeno in oil until rice is toasted. Add all remaining ingredients except for lemon juice, cook until rice is tender. When rice is tender, stir in 2 tbsp lemon juice and serve.