Prep: 10 minutes Cook: 45-50 minutes
By Tiffany Hobson
- 1 1/2 cups yellow onion, finely chopped
- 4 tsp garlic, minced
- 1/2-1 tsp crushed red pepper chili flakes
- 1 bay leaf
- 1 1/2 cups tomatoes, chopped (see note)
- 2 1/4 cups water
- 1 cup vegetable broth
- 3 tbsp fresh Italian parsley leaves, chopped
- 3 tbsp fresh cilantro leaves, chopped
- 1 1/2 cups long grain brown rice, uncooked
- salt and pepper to taste
In a non-stick 11 inch pan, saute the onions with 1/4 cup water and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic, crushed red pepper chili flakes and bay leaf and cook for 1 minute, stirring well. Add the tomatoes, mix well, and cook until they begin to soften, about 2 minutes. Add the remaining water, vegetable broth, parsley and cilantro and stir. Increase the heat to high and bring to a boil. Add rice and stir well. When the liquid returns to a boil, stir again and cover the pot with a lid and reduce heat to low. Cook the rice undisturbed for 35 minutes. Mix the rice well and continue to cook for another 10 minutes, or until the rice is tender. Let the rice stand for 5 minutes. Remove the bay leaf and fluff the rice with a fork. Serve with fresh ground black pepper and salt to taste, if desired.
Note: I love fresh Roma tomatoes in this recipe; however, you may use any kind of tomatoes you wish. To cut down on the preparation time, use chopped Pomi tomatoes. Pomi tomatoes are sold at most stores in an aseptic box and are the freshest tasting packaged tomatoes I have used. They are a great item to always have on hand in your pantry.