Ingredients
2 cups long-grain brown rice
2 tablespoons olive oil
1 yellow onion finely chopped
3 garlic cloves minced
¼ cup tomato paste
1 teaspoon cumin
½ teaspoon cinnamon
2 Roma tomatoes seeded and finely chopped
1 teaspoon salt
3 cups low-sodium vegetable broth
¼ cup fresh cilantro leaves for garnish
Directions
1
Place the rice in a mesh sieve and rinse with cold water while agitating the rice with your hands to release as much starch as possible, until the water runs clear. Set aside.
2
Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until softened, 2-3 minutes. Add garlic and cook until fragrant, one minute more. Stir in rinsed rice, tomato paste, cumin, cinnamon, chopped tomatoes, and salt, and cook until well combined, about 2 more minutes.
3
Add vegetable stock and bring mixture to a boil. Reduce heat; cover and simmer for 45 minutes, or until liquid is absorbed and rice is tender.
4
Remove from heat and allow the rice to steam covered for 5 more minutes. Uncover and fluff with a fork. Sprinkle with fresh cilantro and serve.
Notes
Storage: Place any leftover tomato rice in an airtight container and place it in the fridge. This rice will last up to 4 days.