Until I made this recipe which comes from the cookbook the Passionate Vegetarian, I had no idea that rice could be so interesting! The chipotle peppers in adobo sauce give it a smokey hot flavor that I like a lot. I usually make a double recipe and freeze half for future meals.Nutritional Information
234 calories; 5g protein; 41g carbohydrates; 6g fat; 0mg cholesterol; 203mg sodium; 4g fiber
Makes 4 servings
Ingredients
- 2 teaspoons olive oil
- Cooking spray
- 1 large onion, chopped
- 1 carrot, diced
- 2 1/2 cups brown rice, cooked (preferably brown basmati)
- 1/4 canned chipotle pepper in adobo sauce, or more to taste, finely minced
- 1 teaspoon adobo sauce (from canned chipotle)
- 1/4 cup vegetarian bacon bits
- 1/4 cup dried, unsweetened cranberries or raisins
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Warm the oil in a skillet over medium heat, then add the onion and cook for 3 minutes, or until translucent.
- Add the carrot and cook until for 5 minutes, or until it begins to soften, then remove from heat.
- Put the sauteed vegetables into a bowl and then mix in the rice, chipotle, adobo, cranberries or raisins and 2 tablespoons of the vegetarian bacon bits.
- Stir in the thyme, cinnamon, salt and pepper. If the rice seems dry, add around a tablespoon of water.
- Spray a casserole dish with cooking spray and add the rice. Cover the rice with tin foil or a lid and bake for 25 or 30 minutes, or until heated through.
- Stir the last two tablespoons of vegetarian bacon bits and serve.
From Passionate Vegetarian by Crescent Dragonwagon
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