Spicy Veggie Spanish Rice

This recipe has been adapted from : http://www.simplyrecipes.com/recipes/spanish_rice/
Except mine has more veggies.. So it can be used as a main!

You will need:

• 1 sweet onion finely chopped
• 4 garlic cloves minced
• 2 cups brown rice
• 3 cups vegetarian "chicken" bouillon (I use the cubes and dissolve with water)
• 1/2 small can of tomato paste
• 1 large can of whole tomatoes, drained
• 1 green bell pepper chopped
• 10 small brown or white button mushrooms, sliced
• 1/2 zucchini diced
• 1 jalapeno minced
• dash of chilli flakes
• 1 tsp paprika
• 1/2 tsp mexican chilli powder
• dash of hot sauce

salt&pepper to taste.

Directions:

1. Pour two cups brown rice into pot on medium heat and toast for 3-5 minutes.
2. Drizzle a little olive oil into pot then  add garlic, onions and jalapeno until softened.
3. Add green bell pepper, zucchini, and mushrooms.
4. next add dissolved chicken bouillon cubes in 3 cups water and bring to a boil.
5. Dump in the tomato paste, canned tomatoes, and spices.
6. Continue to let this boil for 3 minutes, then turn heat on "low" . Simmer for 50 minutes . (or until rice is tender).

Remove from heat, and fluff with a fork and spoon to get everything mixed.


Can be served alongside fresh grilled or pan fried chicken!


NOTE: Some brown rice brands are different and require more liquid. Add broth or water according to the directions on the back of your rice bag.