Vegan Spanish Rice

Ingredients

• 1/2 cup uncooked brown rice
• 2 cup water
• 1 tbsp wine vinegar
• water
• 4 cloves garlic
• 4 stalks celery
• 1 green pepper
• 1 carrot
• 1 bay leaf
• 1 small can stewed tomatoes
• 1 tsp dry oregano
• 1 tsp dry basil
• 1/4 tsp cumin
• fresh cilantro

Directions

1. Put the brown rice on to cook. Put vinegar and water in a heavy skillet and cook garlic, celery and green pepper (all chopped). Add enough water to the skillet to steam the carrot, add chopped carrot and bay leaf and cover skillet. When carrot is soft, add stewed tomatoes, oregano, basil and cumin

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Bell Pepper	1 medium (119g)	31
Wine	2 tbsp cooking wine (30ml)	25
Carrot	1 medium (61g)	25
Tomato	1 medium (123g)	22
Cumin	1 tsp ground (2.1g)	8
Celery	1 stalk (40g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Bay Leaf	1 leaf (0.6g)	2
Basil	5 leaves fresh (2.5g)	1
Cilantro	1 tbsp chopped fresh (1g)	1
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.