A delicious gluten-free, vegan version of Spanish rice utilizing heirloom chile powder from Chimayo, NM.
Author:Beard and Bonnet
1 cup organic long grain Basmati rice
1 1/4 cup organic vegetable broth
1 Tbsp. Earth Balance
1/2 Tbsp. medium hot sun dried chile powder
pinch of kosher salt
Wash the rice really well, then add it and the remaining ingredients to a medium sized pot and bring to a boil over high heat. Once boiling place a lid on the pot and reduce the temperature to a simmer. Simmer for 15-20 minutes until all of the liquid is absorbed.
Once the liquid is absorbed then remove from the heat and allow to sit with the lid on for 5-10 minutes then fluff with a fork and serve.
I like my rice a little firmer than some people do. If you want softer rice simply add more broth in the beginning.