High Protein Long-Grain Rice

Main Ingredients Instructions

1. First, prepare your marinated soy granules according to the referenced recipe.
2. Rinse the rice thoroughly until the water runs clear.
3. Finely dice the onion.
4. If using canned pinto beans, drain and rinse them well.
5. If using frozen corn, let it thaw completely.
6. Heat olive oil in a large, deep pan over medium heat.
7. Add the diced onion and a pinch of salt. Sauté until translucent, about 5 minutes.
8. Add the rinsed rice to the pan and toast it lightly for 1-2 minutes, stirring frequently.
9. Add the garlic powder, onion powder, and thyme. Stir to combine.
10. Pour in the vegetable broth and bring to a boil.
11. Reduce heat to low, cover the pan, and let the rice simmer for about 15 minutes.
12. After 15 minutes, add the pinto beans and corn on top of the rice (don't stir yet).
13. Cover again and cook for another 5 minutes.
14. Check if the rice is tender and has absorbed all the liquid.
15. Once the rice is done, add the prepared marinated soy granules.
16. Gently fluff the rice and mix all ingredients together.
17. Taste and adjust seasonings with salt and pepper if needed.
18. Serve hot, garnished with fresh herbs if desired.
19. Store leftovers in an airtight container in the refrigerator for up to 4 days.
20. When reheating, add a splash of water to prevent the rice from drying out.