Alt. Mexican Rice Brown Rice

• 1 pan with a lid
• 1 1/2 cup brown rice
• 4 cup vegetable or chicken broth
• 8 oz can tomato sauce
• 1 medium onion, diced
• 2 bell peppers, diced
• 1 cup peas (I used frozen)
• 4 clove garlic, finely diced
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp oregano (I used dry leaves)
• 1/4 tsp or more chili powder to taste
• 1 tsp garlic powder
• 1 salt and pepper to taste
• 2 tbsp olive oil (enough to coat pan)

1. Coat a heated pan well with oil, saute onions and peppers on medium heat until onions are lightly browned.
2. Add and saute garlic.
3. Stir in peas and cook for 2-3 minutes.
4. If necessary, reduce the heat while you prepare the other ingredients.
5. Stir in spices- cumin, turmeric, oregano, chili powder, salt, pepper.
6. (I added spices to the veggies, but they could probably be added to the broth mixture instead if preferred.)
7. Mix tomato sauce and broth in a separate container.
8. (This mixture can be microwaved briefly so heat isn't lost when it's eventually added)
9. Add the brown rice in a somewhat uniform layer over the sauteed veggies.
10. Do not stir.
11. Keeping the rice on top will help the rice cook more uniformly and prevent intermittent uncooked rice.
12. Gently pour broth and tomato sauce mixture over the rice.
13. Cover pan with lid and simmer on medium heat.
14. For a tighter seal, cover pan with foil and then firmly place the lid over it.
15. Brown rice will take about 40 minutes to cook.
16. If there is still too much liquid after the rice has cooked, uncover the pan, stir, and allow liquid to evaporate on low heat.
17. Mix finished rice and veggies so they're uniformly distributed throughout the rice.

brown rice, vegetable, tomato sauce, onion, bell peppers, peas, clove garlic, ground cumin, turmeric, oregano, garlic, salt, olive oil

Taken from cookpad.com/us/recipes/361162-alt-mexican-rice-brown-rice (may not work)