Mexican Brown Rice

7 things you may not have.

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Ingredients

2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
1 small yellow onion, root end trimmed and quartered
2 cloves garlic, roughly chopped
¼ cup extra-virgin olive oil
2 cups long-grain brown rice (do not rinse!)
1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
2 ½ cups vegetable broth
1 tablespoon tomato paste
1 teaspoon salt, to taste
½ cup finely chopped fresh cilantro
Red pepper flakes, optional, for extra heat
1 lime, sliced into wedges, for serving

As published by Cookie and Kate.

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