Vegan Spanish Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups uncooked brown rice1 15 oz can diced tomatoes with liquid1 6 oz can tomato paste1 cup chopped kale1 cup chopped onion1/2 cup chopped bell pepper1/4 cup sliced jalapenos2 Tbl. whipped butter 6 cups of water
Melt butter in large pot. Saute chopped onions, bell pepper, and kale for 5 minutes.
Rince rice under running water and shake off excess water. Add to sauting vegetables. Cook for additonal 5-7 minutes until starting to turn golden.
Add 6 cups of hot water, canned tomatoes, and tomato paste. Cover. Turn up heat to med-high to bring to a boil. Lower heat and simmer on low 50 minutes until all liquid absorbed.
May be divide into 12 equal portions and frozen.
Serving Size: 12
Rince rice under running water and shake off excess water. Add to sauting vegetables. Cook for additonal 5-7 minutes until starting to turn golden.
Add 6 cups of hot water, canned tomatoes, and tomato paste. Cover. Turn up heat to med-high to bring to a boil. Lower heat and simmer on low 50 minutes until all liquid absorbed.
May be divide into 12 equal portions and frozen.
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 140.8
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 206.2 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 3.4 g
- Protein: 4.0 g
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