Healthy Spanish Rice

Ingredients

(Makes 6 Servings)

• 275g (roughly 6 small) tomatoes, raw

• 1 1/2 tablespoon olive oil

• 1/2 tablespoon minced garlic

• 1 large shallot, diced (or 1/3 cup diced red onion)

• 1 cup uncooked Brown rice

• 2 1/4 cups vegetable stock

• 3/4 lb. cooked chicken meat, breast (OPTIONAL)

Seasonings

• 1 tablespoon chili powder

• 1/2 tablespoon cumin

• 1 teaspoon turmeric

• pinch of sea salt & pepper

Garnish

• fresh cilantro

Directions

• Set oven to 420F. Place the raw tomatoes in a cast-iron skillet (or baking sheet) and roast for 30 minutes.  Once finished, remove them from the skillet and set the tomatoes aside.

• Using the same skillet, set it on low-medium heat, then add olive oil, garlic, and shallot.  Sauté for about 2 to 3 minutes, careful not to burn the garlic.

• Add the seasonings (minus the sea salt & pepper) to the skillet and “bloom” the seasonings for 1 to 2 minutes.

• Increase the heat to medium-high heat and add the tomatoes.  Gently mash them with a spatula to create a sauce and cook for about 2 to 3 minutes until you have a fragrant smelling tomato sauce/paste.

• Add the uncooked rice to the skillet and cook for 2 to 3 minutes.

• Pour in the veggie stock and add a few pinches of sea salt & pepper.

• Reduce the heat to low so there is a slight simmer, then cover and cook for at least 25 minutes unbothered.  If you suspect the rice is drying out, simply add about 1/4-1/3 cup veggie stock to the skillet to prevent it from burning.

• After 25 minutes, gently stir it up, then add in your choice of protein, if desired.

• Add garnish.  Serve immediately.  Enjoy!