Healthy Spanish Rice

Ingredients

• 275 g (roughly 6 small) tomatoes, raw
• 1 1/2 tablespoon olive oil
• 1/2 tablespoon minced garlic
• 1 large shallot, diced (or 1/3 cup diced red onion)
• 1 cup uncooked Basmati rice (you can substitute with brown rice or jasmine rice)
• 2 1/4 cups vegetable stock
• 3/4 lb cooked chicken meat, breast (OPTIONAL)
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 1 teaspoon turmeric
• pinch of sea salt & pepper
• fresh cilantro

Instructions

1. 1

   Set oven to 420F. Place the raw tomatoes in a cast iron skillet (or baking sheet) and roast for 30 minutes. Once finished, remove them from the skillet and set the tomatoes aside.

2. 2

   Using the same skillet, set it on low-medium heat, then add olive oil, garlic and shallot. Sauté for about 2 to 3 minutes, careful not to burn the garlic.

3. 3

   Add the seasonings (minus the sea salt & pepper) to the skillet and “bloom” the seasonings for 1 to 2 minutes.

4. 4

   Increase the heat to medium-high heat and add the tomatoes. Gently mash them with a spatula to create a sauce and cook for about 2 to 3 minutes until you have a fragrant smelling tomato sauce/paste.

5. 5

   Add the uncooked rice to the skillet and cook for 2 to 3 minutes.

6. 6

   Pour in the veggie stock and add a few pinches of sea salt & pepper.

7. 7

   Reduce the heat to low so there is a slight simmer, then cover and cook for at least 25 minutes unbothered. If you suspect the rice is drying out, simply add about 1/4-1/3 cup veggie stock to the skillet to prevent it from burning.

8. 8

   After 25 minutes, gently stir it up, then add in your choice of protein, if desired.

9. 9

   Add garnish. Serve immediately.