Nothing gives a vegan a nice full belly better than rice! Here’s a super easy recipe that’s sure to spice up the kitchen. It’s Hatch chili season and Texas, and here’s one (of many) recipes I’ve spiced up!
1 cup brown jasmine rice
4 cups organic vegetable broth
2 small sliced carrots (I used one orange and one purple)
1/2 sliced union
1 clove of garlic
1/4 cup roasted hatch chilis (if you don’t have hatch chilis, you can use a can of green chilis)
A dash of turmeric (if desired)
Place all ingredients into sauce pan and bring to a boil. Lower heat and simmer covered until all liquid is absorbed. Cool and serve.