Disclaimer: The ingredients in this recipe are all naturally gluten free, however, I label it gluten free Spanish Rice so those with restricted diets searching can find the recipe.
This is a quick, easy, inexpensive dish that can be whipped up in about 45 minutes. This recipe will serve approximately 4 people. You can double or triple if need be.
Check out the above video to watch the full procedure.
Wash and dry your red pepper. Dice into very small cubes. Peel onion. Slice very thinly. Cut slices in half.
Coat the bottom of a saucepan with olive oil. Heat oil on medium heat. Add in peppers and cook a few minutes until they start to soften. Add in onion and cook until they soften. Add salt to taste.
Gluten Free Noodles and Eggplant Lasagna - A perfect make ahead dish for
Mother's Day!
When vegetables are soft, add in crushed tomatoes. Stir well. Add in a little bit of vegetable broth. Stir. Sprinkle parsley to taste and stir. Cover pot lightly and simmer on low stirring often.
Pour 2 cups of vegetable broth into a pot. Bring to a boil. Add 2 cups of rice. Cover and steam for 4 minutes rather than 5. You want some liquid left in the rice.
Scoop rice into the sauce. Stir well. Cover completely and allow to simmer very low at least a half hour. Remember to stir it often and as it starts to dry up, add more vegetable broth. You will use approximately 3/4 of the box.
Serve and enjoy.
Ingredients:
1/4 red pepper - diced very small
1/2 yellow onion - sliced very thin and slices cut in half
Olive oil - to coat bottom of pan
1 28 oz. can of crushed tomatoes - I prefer Tuttorosso
1 32 oz. box of gluten free vegetable broth - you will use about 3/4 of the box
Salt to taste
Parsley to taste
2 cups Minute Rice
