Spanish Rice #2

Spanish Rice
By Iris Eastwood

 1 cup long grain brown rice
 1 Tbsp olive oil
Place above ingredients in 2 quart pot. Cook and stir over medium heat until rice is lightly browned.
 ¼ cup chopped onions
 1 clove garlic, minced
 1 can pigeon peas (gandules) – Fred Meyer’s shelves this item
 1 medium carrot, chopped, optional
Add to rice mixture and stir well.

½ cup tomato sauce
Add to rice mixture and stir well.

 2 cups broth – You may use the Organic Pacific vegetable broth or make your own broth from McKay’s vegan chicken style seasoning.
 ¼ tsp cumin
 ¼ tsp salt
 pinch or 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 pot off burner but leave lid on. Let sit for 10 minutes. Fluff rice with fork

Don’t be in a hurry! Good rice takes patience! 

Healthy Lifestyle Center, 4300 North River Rd., Rogue River – Cooking Class (Rogue River SDA Church)

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