• 1 teaspoon neutral-flavored vegetable oil

• ½ cup diced red onion (~½ onion)

• ½ teaspoon sea salt

• 1 clove garlic, minced

• 1 cup brown rice

• 2 cups vegetable stock

• 1 (14 oz) can diced tomatoes with their juices

• ¼ teaspoon dried oregano

• pinch red pepper flakes (optional)

• ¼ cup fresh chopped parsley or cilantro

ADD-INS

• Peppers

• Corn

1. Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Cook, stirring often, until the onion is translucent and fragrant, ~5 minutes.

   • Add-ins: Peppers and corn can be added to pot while the onions are sautéing if you wish.

2. Add the garlic and cook for another minute or two.

3. Add the rice to the pot. Toast the rice a little, stirring frequently for a few minutes. The rice will have a toasted, nutty fragrance.

4. Add the stock, tomatoes and their juices, oregano, and red pepper flakes (if using) to the pot and bring to a boil. Reduce the heat to a simmer and cover.

5. Let cook for ~45 minutes, or until all of the liquid has been absorbed by the rice.

6. Fluff the cooked rice with a fork. Top with the parsley or cilantro, and serve hot.

NOTES

• Storage: Rice will last for ~3 days when stored in an air-tight container in the fridge. It'll last for up to 6 months in the freezer.

• Reheating: Microwave for a minute or two, or reheat in a pot with a little water or vegetable stock to keep it from drying out.