Spanish style vegetable rice

Name: Spanish style vegetable rice Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 7
Ingredients: 8 serving RiceSelect (Texmati Brown Rice - 1/4 cup uncooked) (by FOXMOON); 1 cup chopped Carrots raw; 1 cup Spinach frozen; .75 cup diced Celery raw; .25 cup chopped Onions raw; 4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth 1 cup; 16 tbsp HEB thick n chunky salsa (by NSAL78); 3 serving Bertolli EVOO (1 tbsp); 2 tsp Garlic powder

Minutes to Prepare: 5
Minutes to Cook: 50

Number of Servings: 7

Ingredients

8 serving RiceSelect (Texmati Brown Rice - 1/4 cup uncooked) (by FOXMOON) 1 cup, chopped Carrots, raw 1 cup Spinach, frozen .75 cup, diced Celery, raw .25 cup, chopped Onions, raw 4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 16 tbsp HEB thick n chunky salsa (by NSAL78) 3 serving Bertolli EVOO (1 tbsp) 2 tsp Garlic powder

Directions

Rince starch from rice with a fine mesh strainer and set aside. In a medium to large sauce pot, saute the carrots, celery, and onions in half of the EVOO. Allow to caramelize slightly. Remove from heat and set aside. With the remaining EVOO, toast the washed rice until you smell a slightly nutty scent and it lightens slightly. Constantly stir so it doesn't burn. Add the caramelized veggies, salsa, frozen spinach, and broth. Add spices to taste - I like garlic powder, cumin, and a little bit of cayenne. Bring to a boil. Stir once, cover, and reduce to simmer. Cook for 45 minutes, remove from heat. Allow to rest, covered, for 5 to 10 minutes. Fluff and serve. Can be refrigerated for up to a week.

Serving Size:�Makes 7 servings

Servings Per Recipe: 7

Nutritional Info Amount Per Serving