PLANT-BASED RICE

INGREDIENTS

• 2.5 cups of organic brown rice
• 3 cups of organic vegetable broth
• 1 cup of frozen peas and carrots
• 2 boiled eggs
• 1 tomato
• Juice of 1 lime
• 6 tbsp of Garcia de la Cruz Organic Extra Virgin Olive Oil
• 3 tsp of salt
• 1/4 tsp of garlic powder (not salt)
• Scallions
• Optional: cucumber

DIRECTIONS

1. In a non-stick pot set on medium-high heat, pour in 4 tsp of Garcia de la Cruz Organic Extra Virgin Olive Oil. Add in the brown rice and combine. Fry for 1 minute.
2. Pour in the lime juice, salt, garlic powder and carrots, and vegetable broth. Bring to a boil.
3. Once it hits a boil, lower heat to low and simmer with a lid for 15-17 minutes until you reach desired softness. For harder chewy texture, boil for 15 minutes and for a softer texture, boil it for longer. Every now and then, with a large spoon stir the bottom so the rice doesn't brown. Remove from heat.
4. Cut the tomato and the boiled egg and add them to the rice.
5. Pour some Garcia de la Cruz Organic Extra Virgin Olive Oil in a pan. Cut some scallions in small pieces, fry them and add them to the rice.
6. Pour some more Garcia de la Cruz Organic Extra Virgin Olive Oil and mix everything. Optional: serve with cucumber, tomato and some more scallions and on the side.