Tuesday, February 9, 2010

Spanish Rice

1 c. brown rice
1 c. tomato juice
1/3 c. green pepper
1/3 c. celery
1 med. tomato
2 tsp. chives
1 tsp. basil
1 c. vegetable stock
1 tsp. oregano
1/3 c. carrot
1/3 c. onion
2 small garlic cloves
1 tsp. salt

Combine tomato juice and soup stock in large pot and bring to a boil. Add rice and reduce to
simmer. Cover and cook for 25 minutes. Remove from heat and add the following: diced
tomato, celery, and onion; minced garlic, chopped chives, grated carrots, seasoning and sea salt.
Replace cover and simmer for 15-20 minutes.

Recipe via MarthaFry.org

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