Spanish Brown Rice

Serves 4

Ingredients

1 cup long-grain brown rice

1 3/4 cups vegetable broth

1/2 (15.5 oz.) can petite diced tomatoes

1 tbsp. extra-virgin olive oil

1/2 tsp. garlic powder

1/4 tsp. ground cumin

1/4 tsp. paprika

1/8 tsp. ground cinnamon

Salt and black pepper to taste

  1. Combine the rice and vegetable broth in a large saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, until the rice is tender and cooked through, about 30-40 minutes. Let cool, and set aside.

  2. Combine diced tomatoes, olive oil, and all dry seasonings in a large skillet and bring to a gentle simmer over medium-low heat. Add cooked brown rice, and fold into tomato mixture. Cook unto; rice is heated through, about 3-5 minutes.

Ben Mastracco