By: Dawn Hilton Williams-The Vegucator
INGREDIENTS
2 cups long grain rice (preferably brown), rinsed
2 ¼ cups veggie broth (low-sodium preferred)
1 onion, finely diced
1 red bell pepper, finely diced
2 garlic cloves, minced (or 1 teaspoon garlic powder)
¾ teaspoon mild curry powder
2 bay leaves
11/2 teaspoon dried thyme
¾ teaspoon paprika
¼ teaspoon black pepper
1-15 oz can crushed tomatoes
¼ cup tomato paste
1 tablespoon coconut oil
¼ teaspoon salt (or to taste)
METHOD
In a deep pot, add the coconut oil and turn the heat to medium
When the oil is warm (about one minute), add the chopped onion and bell pepper and cook stirring regularly stir for about 4 minutes or until they’re fragrant and begin to soften
Add garlic, curry powder, thyme, paprika and tomato paste, stirring about 5 minutes
Add the tomato sauce, bay leaves and cook 5 minutes, stirring regularly, then add the rinsed rice and veggie broth and stir to evenly combine
Turn the heat to low, cover and let cook for 25 minutes
Turn off the heat, let it sit (covered) for 5 more minutes, remove bay leaves, fluff with fork and enjoy!…
