Vegan Spanish Rice
Vegan Spanish Rice might be just the side dish you are searching for. For 99 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 3g of fat, and a total of 229 calories. This recipe serves 4. If you have brown rice, red onion, oregano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is an inexpensive recipe for fans of European food. 14 people have tried and liked this recipe. It is brought to you by Dianne's Vegan Kitchen. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an amazing spoonacular score of 87%. Slow Cooker Mexican Rice (Spanish Rice), Rice Cooker Spanish Chickpeas and Rice, and Spanish Rice (Mexican Rice) are very similar to this recipe.
Servings: 4
Ingredients:
1 cup brown rice
1 14-ounce can diced tomatoes, with their juices
1/4 cup fresh chopped parsley or cilantro
1 clove garlic, minced
¼ teaspoon dried oregano
½ cup diced red onion (about half an onion)
pinch red pepper flakes, optional
½ teaspoon sea salt
1 teaspoon neutral-flavored vegetable oil
2 cups vegetable stock
Equipment:
pot
Cooking instruction summary:
Instructions Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Sautee until the onion is translucent and fragrant, about 5 minutes. Add the garlic and cook for another minute or two, then add the rice. Toast the rice a little, stirring frequently. The rice will have a toasted, nutty fragrance. Add the stock, tomatoes an their juices, oregano, and red pepper flakes, if using, to the pot and bring to a boil. Reduce the heat to a simmer and cover. Let cook for approximately 45 minutes, or until all of the liquid has been absorbed by the rice. Fluff the cooked rice with a fork. Top with the parsley or cilantro, and serve hot.
Step by step:
1. Heat the oil in large pot over medium-high heat.
2. Add the onion to the pot along with the sea salt.
3. Sautee until the onion is translucent and fragrant, about 5 minutes.
4. Add the garlic and cook for another minute or two, then add the rice. Toast the rice a little, stirring frequently. The rice will have a toasted, nutty fragrance.
5. Add the stock, tomatoes an their juices, oregano, and red pepper flakes, if using, to the pot and bring to a boil. Reduce the heat to a simmer and cover.
6. Let cook for approximately 45 minutes, or until all of the liquid has been absorbed by the rice.
7. Fluff the cooked rice with a fork. Top with the parsley or cilantro, and serve hot.
Nutrition Information:
covered percent of daily need
