Monday, June 05, 2006

Spanish Rice with Tempeh

Spanish Rice is a bit of a misnomer. The actual cuisine of Spain doesn't feature rice with the strong spices that Americans expect for "Spanish Rice." It's more of a Mexican dish, but regardless of origin, it's quite tasty. Here's a quick and easy vegetarian version using brown rice and fire-roasted tomatoes.

Verdant's Spanish Rice
1 cup dry brown rice (I prefer short-grain, but for something closer to regular Spanish rice you can use long-grain)
1.5 cups of water
2 cups fire-roasted tomatoes (well-chopped and with the juice)
4 oz tempeh, cubed
1 Tbsp each: onion powder, garlic powder, paprika, dried oregano
1 tsp each: black pepper, turmeric, cayenne
Optional: 2 tbsp minced garlic (in addition to the garlic powder)
Salt to taste



Mix all the ingredients, bring to a boil, then lower to a simmer and cook for 45 minutes.



I told you it was quick and easy!

1 comment:

Melissa CookingDiva said...

I am so glad to see you cooking again :) The rice looks delicioso, the color just perfecto!!!
M