Spanish Rice


1 cup long grain brown rice (can use instant long grain brown rice)
1 tbsp olive oil
Place in 2 quart pot. Cook and stir over medium heat until rice is lightly browned.
¼ cup chopped onion
1 clove garlic, minced
1 medium carrot, chopped, optional
Add to rice and cook for 1 minute.
½ cup tomato sauce
Add to rice mixture and mix well.
2 cups broth (You may use the Organic Pacific vegetable broth or make your own broth from the
 McKay’s vegan chicken-style seasoning.)
¼ tsp cumin
¼ tsp salt
Pinch of oregano

Add to rice mixture. Bring to a boil. Turn heat down to medium. Cover and cook for 10 minutes. Stir
once, cover. Turn heat down to low and cook another 10 minutes. Take kettle off burner but leave lid on. Let set for 10 minutes. Fluff with fork.

Don’t be in a hurry! Good rice takes patience! YIELD: 4-6 servings.