This is another recipe from my new favorite vegan author...Chloe Coscarelli, and her new book "Chloe's Kitchen". My husband loves rice, and it doesn't matter how it's cooked, as long as it is rice. Me....not so much. But this recipe is great and I can see myself making it all the time and adding some black beans to make it a complete meal. This is actually part of Chloe's recipe called LA-Style Chimichurri Tacos, and the rice recipe is part of the ingredients in the assembly of the soft tacos. But I kept lifting the lid of the pan and talking spoonfuls of the rice. So here it is....
-2 TBL of olive oil
-1 onion finely chopped
-1/2 tsp of sea salt
-1 tomato finely chopped
-1/2 cup of brown or white rice (i did 1/2 brown and 1/2 white)
-1 cup vegetable broth
Heat oil over medium-high heat and add onions and salt. Saute the onion until soft. Add tomato, rice and broth and bring it all to a boil. Reduce heat to low and simmer, covered, until the broth is absorbed. Usually about 15 to 20 minutes, but keep your eye on it. Turn off the heat and add black beans, or chick peas, and cover again for about 10-15 minutes.
Easy and so good :-)
