Rad Red Rice

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - diced
1 tablespoon	15ml	Olive oil
1/4 cup	36g / 1.3oz	Diced seeded jalapeño pepper
1 tablespoon	15ml	Minced garlic
1 1/2 cups	240g / 8.5oz	Basmati rice
2 1/2 cups	592ml	Tomato juice
1/2 cup	118ml	Red Chile Sauce - (see recipe)
1 tablespoon	15ml	Chili powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
1/2 cup	73g / 2.6oz	Black olives - roughly chopped
1/3 cup	36g / 1.3oz	Pumpkin seeds - toasted
1/3 cup	5.3g / 0.2oz	Freshly-chopped cilantro
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

In a large saucepan, saute the onion in the olive oil for 3 minutes. Add the jalapeño and garlic and continue to saute an additional 2 minutes.

Add the basmati rice, stir well to coat it with the vegetable mixture, and saute the mixture an additional 1 minute. Add the tomato juice, Red Chile Sauce, chili powder, salt, and pepper. Stir well to combine, and bring the mixture to a boil.

Cover, reduce the heat to low, and simmer for 15 to 18 minutes or until the rice is tender. Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.

Add the remaining ingredients and stir well to combine. Taste and adjusting the seasonings to taste. Serve as a side dish, as a filling for sandwiches or wraps, or as a filling for baked vegetables such as tomatoes, peppers, or squashes.

This recipe yields 4 1/2 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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