Vegetarian Spanish Rice

Thanks to a strong vegetable bouillon cube infusion, this recipe makes the house smell almost like it has chicken in it, but is, of course, vegetarian. Meat eaters think I have fallen off the wagon when they smell this and start looking for the chicken bouillon box. If the dish is too runny at 45 minutes, uncover and continue to simmer.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 344 Calories

Ingredients

• 1 ½ cups water
• ¼ cup vegetable oil
• 1 cup uncooked brown rice
• 2 tablespoons ancho chile powder
• ½ large orange bell pepper, diced
• 1 (16 ounce) can stewed tomatoes
• ½ yellow onion
• 1 cube vegetable bouillon (such as The Organic Gourmet™)

Recipe Instructions

Step 1

Combine stewed tomatoes, water, brown rice, orange bell pepper, onion, oil, ancho chile powder, and vegetable bouillon in a saucepan over low heat. Cover and stir occasionally. Simmer until rice is cooked and liquid is mostly absorbed, about 45 minutes.