My husband gets very tired of plain brown rice in his lunch, and I like a bit of variety as well so I decided to make a healthier, vegan version of Spanish style rice.
-2 cups uncooked brown rice
-1 can low-sodium diced tomatoes
-1 packet of low-sodium condensed vegetable broth (or bouillon)
-1/2 cup of chopped celery
-dash of onion salt (can substitute powder)
-dash of garlic salt (can substitute powder)
Brown the uncooked brown rice in some cooking spray, sort of how you cook rice-a-roni. Put all the ingredients in a rice cooker, fill rice cooker with water to about 4 1/2-5 cups once all the ingredients are in and let the rice cooker do the rest.
This fluffed up to about 6 cups and by my calculations is about 233 calories per cup.
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