My rice cooker has been in storage for a couple years and I refused to buy a new one. Lucky for me, it forced me to learn how to make rice in a pot, on the stove top. So, anyone want a rice cooker? Jk!

I also have been making it low sodium for my husbands blood pressure but I didn’t wanna sacrifice flavor, so I created this beauty! I’m using it with my Roasted Broccoli Recipe to make a delicious and fun thanksgiving side dish that’s low sodium and gluten free! Stay tuned for that! Here’s a sneak peek!

You see the one on the left of the vegan green bean casserole, that’s the cheesy spicy rice and broccoli casserole I’m making. The title is still a work in progress!

But boy is she beautiful!

Ok, rice.

Ingredients:

• 1 red onion, chopped
• 1 red pepper, chopped
• 1 cup rice
• 2 cups unsalted vegetable broth
• 1 tsp each garlic powder and onion powder
• 1/2 tsp each paprika and black pepper
• 1/4 tsp each red pepper chili flakes and ground turmeric
• 2 bay leaves

Directions:

1. Sauté onion and pepper in a little olive oil in a small pot in the stove
2. Add rice and toast for just a minute and then add everything else and cover with a lid
3. Bring to a boil, then turn down to low for 18 minutes…don’t ever remove that lid my dood
4. Then turn off the heat and move to the side, don’t remove the lid, and let hang out for at least 5 mins
5. Remove the lid and bay leaves, then floof with a fork
6. Enjoy!