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H3 Recipe: Spanish Rice

2 cups Brown rice, short grain
4 each Roma tomatoes
1/4 cup Onion
1 each Garlic clove
3 cups Water
1/4 teaspoon Salt
1/8 teaspoon Black pepper, ground
1 teaspoon Olive oil
1/2 cup Carrots, diced
1/4 cup Green peas

• Heat a large saucepot to medium high heat. Add oil then sauté brown rice until it browns and toasts.
• In a blender, puree tomatoes, onion, garlic, water, salt and pepper. Then add to toasted brown rice.
• Allow the rice to come to a boil, add diced carrots and green peas. Next, reduce heat to low and cover.
• Allow steaming for about 1-1.5 hours, the rice will soak up all of the moisture and become fluffy.

Chef’s Note: Serve with seared tuna or any of your Mexican favorites!

Serving Size: 1/4 cup
Calories: 75
Fat Grams: 1.5

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