This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Respect Your Dinner: idolize it, enjoy it properly. You will be many hours in the week, many weeks in the year, and many years in your life happier if you do." -William Makepeace Thackeray, Author
You can make rice dirty any way you like. Use whatever leftover veggies that you have. Celery, carrots, peppers, onions, mushrooms will all work well. If you want the rice less spicy, leave out the cayenne.
Servings: 2 | Serving size: 1 1/2 cups rice
Cooking Time: 60 Minutes
This recipe can easily be multiplied and keeps well.
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice.
Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.
While the rice is cooking, heat the oil in a medium-size skillet over medium heat. Add the shallots and cook for 1 minute, stirring occasionally.
Add the peppers and cook for about 5 minutes, stirring frequently.
Add the cumin, chili powder, oregano, and cayenne.
Cook for about 1 minute, stirring until the spices are well blended.
When cooked, set the veggeis aside until the rice is done.
When the rice is cooked and has stood for 3 minutes, add the spiced veggies and stir well.
Serving size: 1 1/2 cups rice
|Calories 240||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 42g||15%|
|Dietary Fiber 4g||14%|
|Vitamin A 9%||Vitamin C 96%|
|Calcium 0%||Iron 8%|
|Vitamin K 10mcg||Potassium 300mg|