Paprika Rice

Okay, you are gonna have to bear with me here while I share a recipe for Taco Tuesday that may or may not be borderline not Mexican.  Did what I just typed even make sense?  Anyway, I found this recipe for Paprika Rice and thought it looked so delicious (and it was) but it is made with brown basmati rice.  Now, basmati rice is typically used in Indian cooking and is very fragrant and aromatic but a lot of the spices used in this recipe (paprika, cumin, coriander) are Mexican (but also Indian) spices.  So, today I give you Paprika Rice!  The perfect side dish for your next Mexican (or Indian) meal!  Enjoy!

Paprika Rice (adapted from christensenka.squarespace.com)

1 1/2 c. brown basmati rice
1 small yellow onion, finely diced
1 celery stalk, finely diced
1 medium carrot, finely diced
6 garlic cloves, minced
3 c. vegetable broth
1 t. salt
1 T. extra virgin olive oil
1 1/2 t. smoke paprika
1 t. ground cumin
1/2 t. ground coriander
2 T. cilantro, chopped

Place the rice, onion, celery, carrot, garlic, broth, salt, paprika, cumin and coriander in a medium saucepan and bring to a boil.  Reduce the heat to a simmer, cover and cook for 45 minutes or until the liquid is absorbed and the rice is tender.  Remove the lid and fluff with a fork.  Stir in the cilantro and serve!

6 servings (212 calories each serving) according to my calculator on loseit.com