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1 small yellow onion – diced
1 small green bell pepper – diced
4 garlic cloves – minced
3 Tbsp extra virgin olive oil
1.5 c brown basmati rice
1/2 c white wine
15oz can diced tomatoes
4oz can diced green chilies
2.5 c low sodium vegetable broth
2.25 tsp coarse sea salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
1/2 tsp coriander
1/2 tsp cumin
1/2 lime – juiced
1.5 tsp apple cider vinegar


Heat olive oil in a medium-large saucepan. Add onion, bell pepper, and garlic. Cook for roughly 2 minutes, stirring occasionally. Add brown basmati rice. Cook for 1 minute. Add white wine and cook until wine decreases by about 1/2. Add diced tomatoes, green chilies, vegetable broth, sea salt, black pepper, paprika, coriander, and cumin. Bring to a boil, reduce heat to a simmer, cover, and cook for 30-40 minutes (or until rice becomes tender). Remove from heat, stir, add lime juice and apple cider vinegar. Let sit for 2 minutes. Serve. ¡Olé!