1 cup diced yellow onion
1/2 cup soy margarine
2 cups uncooked organic white Basmati rice
1 large diced tomato
1 cup diced Anaheim chili pepper
3 cups purified water
1 Tbs. sea salt
• Sauté the onions in the soy margarine on medium-high heat until the onions are translucent. Add the rice and continue to sauté until golden brown. Add the tomatoes and chili peppers and continue to cook on medium-high heat for 2 to 3 minutes. Add the water and salt, turn heat to high, and bring to a boil.
• Once boiling, reduce the heat to low, cover, and cook for approximately 18 to 20 minutes, until all water is absorbed and the rice is fluffy. Remove from heat, stir the rice to evenly distribute the ingredients, and enjoy!
Makes 4 to 6 servings