Rad Red Rice

 
1 cup onion, diced
1 T. olive oil
1/4 cup jalapeno pepper, destemmed, deseeded, and diced
1 T. garlic, minced
1 1/2 cups basmati rice
2 1/2 cups tomato juice
1/2 cup Red Chile Sauce
1 T. chili powder
1/2 t. salt
1/4 t. freshly ground black pepper
1/2 cup green onions, thinly sliced
1/2 cup black olives, roughly chopped
1/3 cup pumpkin seeds, toasted
1/3 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
 

In a large saucepan, saute the onion in the olive oil for 3 minutes. Add the jalapeno and garlic and continue to saute an additional 2 minutes. Add the basmati rice, stir well to coat it with the vegetable mixture, and saute the mixture an additional 1 minute. Add the tomato juice, Red Chile Sauce, chili powder, salt, and pepper. Stir well to combine, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 15-18 minutes or until the rice is tender. Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Add the remaining ingredients and stir well to combine. Taste and adjusting the seasonings to taste. Serve as a side dish, as a filling for sandwiches or wraps, or as a filling for baked vegetables such as tomatoes, peppers, or squashes.

Yield: 4 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett