Lighter Spanish Brown Rice (Vegan, Gluten-Free)

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 293kcal

Author Lauren Goslin

Ingredients

2 ½ c. cooked long-grain brown rice about 1 1/4 c. raw rice
2 T. olive oil
½ c. yellow onion chopped
¼ c. green bell pepper chopped
¼ c. celery chopped
1 garlic clove minced
1 ½ T. tomato paste
¼ t. cumin
¼ t. paprika
½ t. sea salt plus more to taste
black pepper to taste
½ c. lightly packed cilantro chopped
½ lime about 1-2 teaspoons juice

Instructions

Heat the oil in a non-stick skillet.
Add in the onion, bell pepper, celery, and garlic, and saute the mix for 3-4 minutes until softened.
Add in the cooked rice, tomato paste, salt, pepper, and cumin.
Stir the mix to evenly distribute the tomato paste among the rice grains (add a splash of water if necessary to facilitate this process).
Heat the rice through and stir in the cilantro and lime juice (start with one teaspoon and add more to your taste).
Season with salt and pepper to taste and serve!

Notes

Nutrition facts are based on using 1 1/4 cups of raw, long-grain brown rice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 22 grams of lime juice (about 1/2 lime). WW points (new system): 8

Nutrition