Spanish Brown Rice

I thought I would cheat and buy a packaged low-sodium Spanish rice to serve as a side dish with my fajita meal. No surprise, I could not find one packaged product that had less than 700mg of sodium per serving. Some had over 1,000mg of sodium per serving. So I set out to buy the ingredients and make my own homemade Spanish rice.

My rice is just as good as any packaged product I ever bought so I thought I would share the recipe with you. The rice is made with an instant brown rice (Uncle Ben’s Natural whole Grain Instant Brown Rice – not sure how another brand would do), sautéed red onion, fire roasted tomatoes, beef broth, canned chopped chilies, ground cumin and cilantro. And by the way, it is just as easy to prepare.

Enjoy!

Makes about 6-7 servings

1 Tbls. Extra virgin olive oil
3 Tbls. Diced red onion, 1/4 inch dice
1 Tsp. Ground cumin
1 (14.5 ounce) Can Fire Roasted diced tomatoes, no salt added variety
1 ¼ Cup Beef broth, no fat – reduced sodium variety
1 ¼ Cup Natural Whole Grain Instant Brown Rice (Uncle Ben’s brand)
1 (4.25 ounce) Can Diced Green chilies
2 Tbls. Chopped cilantro

Place a 2.5 qt. sauce pan over medium heat. Add the oil and onions; sauté until translucent.

Add the cumin and stir. Then add the tomatoes and beef broth; bring to a boil. Add the rice, stir, cover and turn the heat down to a simmer. Cook for about 12 minutes, or until the liquid is absorbed.

Take the saucepan off the heat and stir in the canned chilies, cover and set aside for about 5 minutes. When ready to serve stir in the cilantro and fluff the rice with a fork.

Tomato and Roasted Red Pepper Pasta Sauce

If you are looking for a quick and tasty sauce to serve with your favorite pasta, this is it!  This sauce is ready right when your pasta is finished cooking.  It is lighter than traditional spaghetti sauce, making it a refreshing change.  It does not overpower your pasta, just compliments it.  I serve this sauce with tortellini or spaghetti.

Tomato and Roasted Red Pepper Pasta Sauce

Serving:  Enough for 1 12-ounce box of pasta

¼ Cup Olive oil

½ Large sweet onion, diced
2 Garlic cloves, minced
½ Tsp. Dried basil
1 Tsp. Dried parsley
¼ Tsp. Dried rosemary, crushed
¼ Tsp. Ground pepper
2 Roasted red bell peppers (use peppers that are jarred in water or olive oil), chopped
1 (15-ounce) Can Fire roasted diced tomatoes (I use Muir Glen Organic brand)
Salt and pepper to taste

Place oil in a 12 inch non-stick skillet over medium heat.  Add onions, sauté for about 5 minutes until translucent.  Add garlic, basil, parsley and rosemary, and ground pepper; sauté for another 3 minutes.

Add red peppers and tomatoes.  Simmer for about 8 minutes.  Add salt and pepper, if needed.

Add your favorite cooked pasta, toss and serve.