I made up a batch of this rice from The Eat-Clean Diet Vegetarian Cookbook: Lose Weight and Get Healthy – One Mouthwatering, Meal a a Time!, on page 191, to go with veggie naked fajitas, it made the meal. The cookbook is an interesting book, full of excellent recipes, great photography and an easy to use style but is marred by an entire section on fish. Her view of vegetarian is different than some, and I can live with it. We eat mostly vegetarian so I can be happy and even peruse those recipes. Otherwise, the other 90% of the recipes are all amazing sounding!
Having mentioned many times that I am not a fan of stove top brown rice (due to it being gummy and or burnt on the bottom) I was happy with the results. A pleasant flavor, chewy and crisp and no “crust” on the pan. The key I think was the 10 minute sit time after cooking and also the olive oil used to saute the rice first. It makes quite a bit, two meals worth, but I don’t see that as an issue! Tasty leftovers are always good. My only tip is add more chili powder, it could have used more, that is me though. Serve it with a little grated cheese and salsa….
Tex-Mex Brown Rice
- 2 cups lower sodium vegetable broth
- 1¾ cups water
- 1 heaping Tbsp tomato paste
- 1 Tbsp extra virgin olive oil
- 1 sweet onion, peeled and finely chopped
- 2 cups basmati or long grain brown rice
- 1 tsp garlic, minced )2 cloves)
- ½ to 1 tsp chili powder
- Fine sea salt, if desired
- Grated cheese and salsa for topping, optional
In a small pot bring the broth, water and tomato paste to a simmer, whisking to dissolve the paste.
Heat olive oil in a medium heavy bottomed saucepan over medium-high. Add onion and cook until translucent. Add in the rice, garlic and chili powder, cook for a couple of minutes. stirring constantly/ Pour in the simmering broth, turn up to high, bring to a boil. Turn to medium-low, cover and let simmer gently for 50 minutes, lowering as needed. Take off heat, let rest for 10 minutes, then fluff before serving.
Serves 6 to 8.