Whole cumin seeds add plenty of flavor and an unexpected texture to this side dish. Serve alongside marinated and grilled meats or as a filling in a bean burrito.
Ingredients:
- 1/4 medium yellow onion, diced
- 1 1/2 teaspoon cumin seeds
- 1 3/4 cup low-sodium vegetable broth, divided
- 1 3/4 cup Engine 2 Plant-Strong® Cantina Style Salsa
- 1 tablespoon tomato paste
- 1 cup brown basmati rice
- 1 small green bell pepper, diced
- 1 green onion, thinly sliced
Method:
Place a medium saucepan over medium-high heat. When the pan is hot, add onion and cumin seeds; cook, stirring constantly, until the onion begins to brown and stick to the bottom of the pan, 2 to 3 minutes. Carefully pour in 1/4 cup of the broth. Continue to cook, stirring frequently, until the liquid has evaporated and onion is browned and cooked through, about 5 minutes.
Whisk in remaining broth, salsa and tomato paste. Stir in rice and bell pepper and bring to a boil. Cover, lower heat and simmer until most of the liquid has been absorbed and rice is just tender, 40 to 45 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and serve sprinkled with green onions.
Whisk in remaining broth, salsa and tomato paste. Stir in rice and bell pepper and bring to a boil. Cover, lower heat and simmer until most of the liquid has been absorbed and rice is just tender, 40 to 45 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and serve sprinkled with green onions.
Nutritional Info:
Per Serving: 150 calories (10 from fat), 1g total fat, 180mg sodium, 31g carbohydrates, (2 g dietary fiber, 2g sugar), 3g protein.
Special Diets:
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.