1 C brown rice
2 tbsp butter
1 tbsp avocado oil
1 C chicken broth
1 C tomato sauce
1/2 C diced tomatoes
1 1/2 tsp garlic salt
1 tsp cumin
1 tsp paprika
1 tsp chili powder
Melt butter and oil in a medium saucepan. Add rice and stir to coat. Add remaining ingredients and bring to a boil. Reduce heat to medium low and simmer (stirring occasionally) for 20-25 minutes or until the liquid is absorbed.
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