Vegan Spanish Rice

3 T Olive oil

½ medium bell pepper, diced

½ medium onion, diced

1 ½ Cup long grain brown basmati rice (rinsed and rested)

1 T of Chili Powder or Taco Seasoning (may want to add more to taste)

1 15 oz Can fire roasted tomatoes or jalapeno tomatoes  and enough water to make approx 4 cups of liquid and tomato pieces combined. When I’m cooking 2 cups of rice I add two cans of tomatoes and enough water to make 6 cups of tomato liquid combined.

Pinch of caraway seed equal to about 1/8 teaspoon or so.

Heat olive oil on medium high heat in medium pan, add bell pepper and onion. Cook until onion begins to look transparent.

Add the rice and chili powder or taco seasoning, stirring to allow the rice to warm up and all ingredients to combine. If you prefer spicier taste this is when you will want to add additional seasoning. I usually go for a medium to dark color of my spices surrounding the rice.

Add the water tomato combo to the pan. Stir it well just once. Turn the heat up to where it starts to boil then turn it down to simmer.

Add the caraway seed. Pop a lid to it turned slightly so some air escapes.

It will take it 25 minutes or so to cook.

Musing from the blogger: Mmmmm.... I don't have the calorie count on this yet, but will make it soon and figure it out.