Arroz espanhol vegano sem óleo

Ingredientes

• 1 1/2 cups long-grain rice
• 1 cup fire-roasted tomatoes
• 1/4 white onion
• 1-2 tsp minced garlic
• 2 tsp chili powder
• 1 tsp mexican oregano
• 1/2 tsp cumin
• 3 1/2 cups low-sodium vegetable broth
• 1/2 tsp salt
• 1/2 cup frozen peas (optional)
• 1/3 cup diced carrots (optional)

Modo de preparo

1. 1

   Soak rice in hot water for 10 min

2. 2

   Meanwhile, puree tomatoes, onion, garlic, chile powder, oregano, cumin in a blender until smooth. Set aside.

3. 3

   Dice carrots and have both peas and carrots standing by.

4. 4

   Drain the rice and rinse until the water runs clear - drain thorougly

5. 5

   In a large non-stick skillet/dutch oven, toast the rice over med heat for 10 min or until color deepens

6. 6

   Turn down the heat and stir in tomato puree - constantly stirring to avoid scorching

7. 7

   Let tomatoes and rice cook 8-10 min or until almost dry

8. 8

   Pour in broth, add salt, and stir in veggies - mix well and bring the heat up to high

9. 9

   Cook uncovered for 20 minutes - DO NOT STIR

10. 10

    Lower heat to the lowest setting, cover the pan with a clean kitchen towel, and add the lid.

11. 11

    Simmer 5 minutes.

12. 12

    Remove from heat and let rest 15-20 minutes

13. 13

    Remove lid and towel, fluff with a fork

14. 14

    Serve and enjoy with a squeeze of lime and added cilantro or hot sauce