Arroz de Tomate (Tomato Rice)

Ingredients

• 2 tablespoons Olive Oil
• 1 small Onion
• 2 cloves Garlic
• 1 cup Rice
• 1 14.5 ounce can Diced Tomatoes
• 2 cups Vegetable Broth
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 tablespoon Dairy Free Margarine

Instructions

1. 1Place a medium saucepan over medium heat. Add the 2 tablespoons of Olive Oil to the saucepan. Once the oil is shimmering, add the small Onion, chopped into small pieces, and the 2 cloves of Garlic, minced. Sauté for 3 to 5 minutes, until the onion looks translucent and the garlic smells fragrant.
2. 2Add the 1 cup of Rice to the saucepan. Stir the rice constantly for 1 minute, coating it in the oil and aromatics. This helps the rice cook evenly.
3. 3Pour in the 14.5 ounce can of Diced Tomatoes (undrained), the 2 cups of Vegetable Broth, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper. Stir everything together.
4. 4Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 20 minutes. Do not lift the lid during this time.
5. 5After 20 minutes, check the rice. It should be tender and all the liquid should be absorbed. If there is still liquid, cover and simmer for another 2-3 minutes. Once the rice is cooked, remove the saucepan from the heat.
6. 6Add the 1 tablespoon of Dairy Free Margarine to the hot rice. Gently stir it in until melted. Use a fork to fluff the rice, separating the grains. Serve the Arroz de Tomate hot.

Substitutions

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