Brown Tomato Rice Pilaf

This red Mexican rice recipe is one of my favorite ways to use up a tomato and bell pepper harvest. It is a delicious use of a late-summer harvest. The base is tomato, bell pepper, onion and garlic, all in abundance now. I like to process the base for this rice to use all year by freezing it. 

*I made this recipe diabetes friendly, by substitute brown rice in place of white and add 3 extra tomatoes, and boil in a total 3-cups of water in step-5. And cover for 30 minutes instead of 20 in step-7.

Ingredients

• 6 Roma Tomatoes
• 1/2 Onion
• 1/2 Bell Pepper
• 1/4 cup fresh cilantro**
• 2 garlic cloves
• 2 small jalapeños
• 3 cups water
• 2 cups long brown rice*
• 1/4 teaspoon ground cumin
• 1 teaspoons sea salt
• 2 tablespoons coconut oil (balanced blood sugar best)

** Optional add when in season.

Make It

1. Make vegetable purée in blender with tomatoes, onion, cilantro, garlic and bell pepper; set aside. Note: do not add water to vegetable purée. 
2. Heat coconut oil in skillet over medium heat, test the heat by adding one grain of rice. If  the grain of rice “dances” the oil is hot enough to add the rice.
3. Sauté  rice and one jalapeño for about 5 minutes over medium heat, until the rice gets translucent and slightly golden but not burnt.
4. Lower the heat (to not get splashed by hot oil), add vegetable puree, and mix into the rice until fully absorbed, about 5 minutes.
5. Over medium heat, Add 3 cups of water, mix in  salt, and cumin.
6. Bring water to a boil, cover immediately with tight fitting lid and reduce heat to lowest setting.
7. Cook covered for 30 minutes on low.
8. After 30 minutes, turn off heat and leave rice covered for an additional 10 minutes. 
9. After 10 minutes, uncover and fluff rice with two forks. Add more salt if  necessary.
10. Garnish with fresh chopped cilantro and serve.

This rice can be can be enjoyed in so many ways. Popular ways to serve include sliced limes, cucumber, carrots, radishes, and avocado.

Enjoy this rice over nachos, tostadas, as a side with beans, meatloaf, shrimp, and any grilled meats, also goes delicious with lightly salted Greek yogurt (instead of sour cream). 

Buen provecho!