Spanish Brown Rice
Ingredients
The rice
-
2
cups
organic brown rice
-
2 ½
cups
vegetable broth or water
The sauce
-
1
cup
pureed tomato
-
1 ½
teaspoons
sea salt
The aromatics
-
1
tablespoon
olive oil
-
1
medium
onion, chopped fine
Instructions
- Rinse the brown rice until the water runs clear.
- For Instant Pot: Heat olive oil using the sauté function, then add onion and cook until tender.
- Add the rice and cook for a couple more minutes.
- Stir in the vegetable broth, pureed tomato, and sea salt.
- Seal the lid and cook on high pressure for 22 minutes.
- Allow the pressure to release naturally for 10 minutes before quick releasing the rest.
- Fluff the rice and serve.
- For Stove Top: Heat olive oil in a saucepan, add onion and cook until tender.
- Add the rice and cook for 2 minutes.
- Stir in the vegetable broth, pureed tomato, and sea salt.
- Bring to a boil, reduce heat to low, cover, and cook for 45 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
205
Total fat
3g
Total carbohydrates
40g
Total protein
4g
Sodium
11mg
Cholesterol
0mg
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