Vegan Santa Fe Brown Rice
This dish is a southwestern side dish spiced with sweet vegetable and Chiles. This recipe is totally vegan and is really great as a side dish.
*Note* Black beans are very popular in Southwestern cooking and a can of drained black beans can be added just before baking for added texture and additional fiber.
2 cups long grain brown rice,
3 tablespoon extra virgin olive oil
4 cloves chopped garlic
1 sweet white onion or red onion, diced
1 sweet red bell pepper
1 fresh tomato, chopped
3/4 cup roasted or frozen corn kernels
2 roasted or fresh green chilies
3 tablespoons lime juice
Salt, to taste ( sea salt is best)
2 teaspoons chili powder
1 ½ teaspoon cumin
¼ teaspoon of cinnamon
¼ cup chopped fresh cilantro
1 14-oz can Tomatoes with Green Chiles, with juice
Cook 2 cups raw brown rice,per the instructions on the bag.
heat one tablespoon of extra virgin olive oil in a skillet and add the garlic, onion, sweet bell pepper, and saute’ until slightly softened being careful not to burn the garlic.
Add the tomato, roasted or frozen corn kernels, roasted or fresh green chiles, and lime juice, to taste. saute’ for 1 minute just to soften .
Remove from heat and set aside.
*Note: if using frozen corn, pan roast the corn in a large dry skillet until sweet and toasty.
Preheat the oven to 350 degrees F.
When the rice is cooked, assemble your casserole.
Spoon the cooked brown rice into a casserole dish. Add in and stir salt to taste, chili powder, cumin, cinnamon, and chopped fresh cilantro .
Add remaining extra virgin olive oil and stir.
Stir in the tomatoes with green chilies and the sauteed vegetables.
Cover and bake for 30 minutes.
Serves 5 to 6 people
Each Serving Contains
Carbohydrates: 60.0 g
Cholesterol: 0 mg
Fat: 5 g
Saturated Fat: 1.0 g
Fiber: 3.7 g
Sodium: 64 mg