6 Simple Steps:
1 1/2 c organic white rice (I use basmati)-rinsed 3X
3 c clean water
3 T cold pressed organic olive oil
2 1/2 T organic tomato paste (or 3 1/2 T tomato sauce)
1 T sea salt(or Himalayan)-to taste*
4 cloves sliced organic garlic (minimum- I love lots)
1 t organic black pepper
1-In frying pan (medium heat), add oil, garlic, rice, salt and pepper. Let brown. Rice will be more solid white, while stirring, so it doesn’t burn.
2-once rice is browning, add tomato paste/or sauce. Stir in and then add water while stirring.
3-let mixture come to a boil. At this point, it’s best to sample the liquid for taste. If it tastes like a good soup flavor-excellent! If not, add a bit more salt to your liking.
4-lower heat to minimum and put lid on top to finish cooking.
5-let cook for about 25 min. You can check to make sure consistency is perfect. If not, put lid back on and cook another 5 minutes or so.
6-Rice is done! Fluff up and serve.
This should make enough for 6-7 good servings. If any leftovers, can refrigerate for about 4 days and warm up for other meals. Or make burritos with leftovers and refrigerate or freeze for another meal!
This is also a great dish to bring for potlucks or to add to a Mexican feast!
Enjoy! Please let me know how yours turned out and if you made any changes? This was my mother in law’s spanish rice recipe tweaked into a vegan and organic version. She is no longer with us, yet her legacy lives on. She always had lots of good food made with love for us to enjoy!