Brown Jasmine Rice Arroz con Gandules Variation
Ingredients
- 1 1/2 cups brown jasmine rice (I used @lotusfoods)
- 2 1/2 cups vegetable broth
- 1/2 small onion, finely diced
- 1 tbsp of tomato paste
- 1 celery stock, minced
- 1/2 green bell pepper, diced
- 4 cloves garlic, minced
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 2 tsp sazon
- 1/2 tsp smoked paprika
- 1/2 tsp adobo seasoning
- 1 can gandules or lentils, drained
- 1 handful of cilantro (optional if you don’t like the taste of it)
Preparation
Start by sautéing onions, celery and green bell pepper together in a medium pot until softened.
Add in garlic and spices and continue to sauté until fragrant.
Next, add tomato paste along with the gandules and stir to evenly distribute. As you sauté, the tomato paste will start to turn a deeper red.
Add in veggie broth, stir and bring to a boil.
Once at a boil, add in rice.
Allow to boil for 10 minutes then lower to a simmer and cover with a lid for an additional 10 minutes.
If using a glass lid, check to see if most of liquid looks like it is gone at this point. Uncover lid and stir to avoid clumping on the bottom.
Add cilantro and cover with lid again, lower to the lowest heat setting and allow to cook for 25 minutes covered (DO NOT REMOVE LID UNTIL COOKING TIME IS DONE).
Remove lid and stir to fluff the rice.
Adjust salt to taste and serve as desired.
