Spanish Garbanzos and Rice

Using pre-cooked short-grain brown rice in Spanish rice recipes works very nicely. The brown rice retains its texture. I like to make a large pot of short-grain brown rice and use it in recipes throughout the week.

Serves 5-6.

Ingredients:

• 2 Tbsp olive oil
• 1/2 medium onion, chopped
• 1 medium carrot, peeled, finely diced
• 1 c seitan, julienned (optional))
• 3 cloves garlic, minced
• 1 (15 oz) can diced tomatoes with juice
• 1 (15 oz) can garbanzos, drained and rinsed
• 1 c frozen peas
• 2 c water
• 2 c pre-cooked small-grain brown rice
• 1/2 tsp smoked paprika
• 1/2 tsp thyme
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper

Directions:

1. Warm a 12-inch skillet or paella pan on medium heat. Add olive oil.
2. Stir in the onions, carrots and seitan. Saute 3 minutes.
3. Add garlic; saute another minute.
4. Stir in the tomatoes, garbanzos, peas, water, rice, paprika, thyme, salt and pepper.
5. Bring to a boil. Reduce heat to medium low and simmer 15 minutes, stirring several times. The dish is done when most of the liquid has been absorbed. Serve hot.