Seasoned Brown Rice with Vegetables

Have you ever checked out the nutrition label on a box of seasoned rice from the grocery store aisle? Here is an example: Rice A Roni Spanish Rice has this in one serving: 260 calories (60 of those from fat) 1030 mg of Sodium (OMG!), and 3g of sugar. There are no whole grains in the box. You can do much better with delicious taste. I dare you to compare.
By the way, I don't really like brown rice, but I like this.

As a side note, the turmeric gives the rice a lovely yellow color, and is said to have anti-inflammatory benefits, for a very low cost compared to most spices (I got .34lb of turmeric in the bulk section of Whole Foods for only $2.29.


Ingredients:
1 large bag of Success Boil-in-Bag Brown Rice or substitute 1.5 cups of Brown Rice.
1 small onion
1 medium red bell pepper
1 small yellow squash
1 tsp salt for the water to cook the rice in.

For Seasoning: Combine
1/8 tsp white pepper
1/8 tsp cumin
1/4 tsp garlic powder
1/8 tsp ground turmeric
1/8 tsp Hungarian paprika
1/4 tsp salt
1/4 tsp fine ground orange peel ( I used dried)
1 tblsp olive oil

(Hint: I combine all of the spices ahead of time and store in a zip-lock bag in my spice cabinet until I am ready to use it.)

Directions:
First, dice the onion, red pepper, and squash into small pieces. Pour olive oil into large saute pan and saute on medium heat until soft.

Next, while vegetables are cooking,prepare rice according to directions. The Success Rice only takes about 10 minutes after the water comes to a boil. If you use brown rice that has not been parboiled, it will take much longer. I add a tsp of salt to the cooking water for the rice.

While the rice is cooking, combine all the spices. Pour them over the vegetables and mix them well. When the vegetables are soft, turn the heat down to the lowest setting to keep them warm.

When the rice is finished cooking, add it to the vegetables and spices and mix everything together well in the pan.

Transfer the mixture to a bowl and serve.