Veggie Spanish Rice
1 onion, diced
1 clove garlic, chopped
1-2 chopped green chilies (anaheim pepper, roasted and skin peeled)
2 Tbsp. olive oil
1 carrot, grated
1/2 cup mushrooms, diced
1 zucchini, diced
1 cup brown rice (short grain)
1 cup dinosaur kale (finely chopped)
1 can diced tomatoes (no salt added)
3/4 cup canned black or garbanzo beans (whatever you have on hand)
salt to taste
Saute onion, garlic and chilies in oil on medium-high heat until transparent (about 5 minutes). Add carrots, zucchini and mushrooms and saute another 5-10 minutes.
At the same time - bring a pot of water to a boil and stir in 1 cup brown rice and boil for 10 min. Drain and reserve.
Add par-boiled rice to the veggie mixture and cook over low heat, stirring occasionally until rice is golden.
Add canned diced tomatoes and juice to the rice mixture.
Add salt to taste and bring to a boil.
Cover and simmer for about 15 minutes.
Add kale, tempeh and beans and stir to combine.
If the mixture is dry - add 1/4 cup water and stir.
Cook 10-15 (or more if necessary - it is brown rice so keep an eye on it - takes time to soak up all the liquid) more minutes or until rice is tender and has absorbed juices.
Keep covered off of heat for 15-20 minutes and serve or freeze for use later.
Pairs Well With
spanish rice from the Junior League of El Paso cookbook - added veggies and use brown instead of white rice