1 small onion, chopped finely
1½ cups uncooked brown rice
1 tsp. dried oregano
1 (15 oz) can diced tomatoes
3 cups water
1 tsp. sea salt
½ cup grated Parmesan cheese
Pinch of chili powder, if desired
In a medium saucepan over medium heat, saute onion until soft, about 1 minute.
Add the rice, oregano, tomato, salt, chili powder and water, stir to combine. Bring to a boil and then reduce heat to simmer for about 20 minutes, or until little holes begin to appear on the surface of the rice.
Remove from heat and allow to sit until water has been absorbed and the rice is tender, about 3 minutes.
Stir in the grated Parmesan cheese and serve. Feel free to garnish with extra cheese if so desired. Enjoy!
Serving Size: ½ cup • Calories: 138 • Fat: 2.7 g • Carbs: 23.5 g • Fiber: 4.7 g • Protein: 5 g