Recipe: Red Rice (using brown rice)

Red Rice

1 Tbsp. canola oil
3/4 cup chopped onion
1 large celery rib, thinly sliced
1-3 minced garlic cloves, or to taste
1-2 (or to taste) green chiles (like jalape o or serrano), seeded and minced
1/2 lb. plum tomatoes, chopped
1 cup long-grain brown rice
2 Tbsp. tomato sauce
3 cups cold water
1 bay leaf
Salt and freshly ground black pepper, to taste
3 Tbsp. chopped parsley

Heat the oil in a medium Dutch oven or deep, heavy pot over medium-high heat. Saut onions and celery until onions are translucent, about 5 minutes. Add garlic and chiles. Cook 1 minute. Mix in tomatoes and cook until they start to soften, about 5 minutes, stirring occasionally.

Mix rice into the vegetables, making sure kernels are coated with oil. Stir in tomato sauce. Add water, bay leaf and salt. Cover pot tightly. When the liquid comes to a boil, reduce heat to medium-low and simmer until rice is done, about 45 minutes, stirring and checking cooking progress occasionally.

Let rice sit, covered, for 15 minutes. Season rice with salt and pepper to taste. Fluff moist rice with a fork before serving. Garnish with the parsley.

Nutritional Information:
Makes 4 servings. Per serving: 236 calories, 5 g. total fat (less than 1 g. saturated fat), 43 g. carbohydrate, 5 g. protein, 5 g. dietary fiber, 71 mg. sodium. .
Source: American Institute for Cancer Research