2 Tablespoons unrefined, cold-pressed extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 jalapeno, ribs and seeds removed and finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 cups long-grain brown rice, rinsed and drained
2 Tablespoons tomato paste
3 teaspoons sea salt
½ teaspoon dried oregano
3 ¾ cups water, vegetable stock or chicken stock
Instructions
Heat the olive oil in a medium-large heavy pot over medium heat. Add the onions, garlic, chile and bell peppers. Saute for 5-6 minutes, or until the vegetables are tender.
Stir in the rice, tomato paste, sea salt, oregano and water. Bring to a boil over high heat. Decrease the heat to medium-low, cover and simmer without stirring for 50 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat. Let stand, covered, for 10 minutes before serving.
Notes
You can add more tomato paste if you want a darker color or more tomato flavor. * Keep ribs and seeds for a little extra heat Once the rice is removed from the heat, you can add some fresh corn kernels or cooked black or pinto beans for a vegetarian main dish.
Recipe by Pamela Salzman at https://pamelasalzman.com/restaurant-style-mexican-rice-recipe/