Spanish Rice

by | June 11, 2018

Spanish Rice


  • Approximately 1 table spoon extra virgin olive oil
  • ½ medium white onion (chopped)
  • 1 cup brown basmati rice
  • 2 medium carrots (diced)
  • 1 table spoon tomato paste
  • 2½-3 cups water
  • 2 teaspoons Vegeta (non MSG) (OR ½-1 cup vegetable broth if you are not using Vegeta)
  • 1 teaspoon Himalayan salt

Option: ½ cup green peas, broccoli, or bell peppers (or a mix of all three!)


Boil water in a saucepan and pour in rice (generally use 2 cups of water for 1 cup of brown rice). Stir, then cover the pot and simmer until cooked, for about 45 minutes (keep the lid on the pot throughout this time). Let it cool down.

In a frying pan, heat olive oil over medium heat. Add chopped onion and saute. When onion turns yellowish, add diced carrots (option: add another vegetable of choice). Continue to stir, and after a few minutes, add cooked rice. Stir and add water (as needed), vegeta and salt. Add tomato paste and mix well until evenly mixed and all vegetables are well cooked.

About the Author

Dr. Bojana

Dr. Bojana

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning physician, double board certified in internal and integrative medicine. After completing internal medicine residency, she did a fellowship in integrative medicine, trained in functional medicine, nutrition and mindfulness. Her approach is rooted in evidence-based medicine that is personalized to each individual she works with.


  1. Gill Rees

    Yum. This will be my dinner tomorrow evening. Was going to order Vegetas through Amazon then found it in a shop on the way to work in London. Even got 50% free!!

    I live alone – if possible, Bojana, could you please put at the end of your recipes whether they can be frozen in portions?

    What’s your take on a meal of 2 pitta breads with 1/2 pot of taramasalata and some salad? I’ve had conflicting opinions from family and friends as to its “healthiness”.


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