Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 can 28 ounces no-salt-added crushed tomatoes
- 4 cups low-sodium vegetable broth
- 3/4 cup long-grain brown rice
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, oregano, basil, pepper, and salt, cooking for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a simmer.
- Add the rice to the pot, cover, and simmer for about 25 minutes, or until the rice is tender.
- Adjust seasoning to taste and serve hot, garnished with fresh parsley.
