1 ¼cupbrown rice (I recommend short grain brown rice)
3 ½cupschicken or vegetable brothsalt-free
1teaspoonsalt
Instructions
Mix the meat in a bowl with the seasonings (smoked paprika, oregano, cumin, chili powder, fennel). If using a lean meat, warm one Tablespoon olive oil in a large pot over medium heat. Brown the sausage mixture, allowing it to get a bit dark and crunchy in some parts for extra flavor. (5-8 minutes)
Cut up the bell pepper, onion, carrots, and garlic - I just chop/mince them in my food processor - and add to the fully cooked meat. Sauté the vegetables for about 5 minutes, or until they're fragrant. Add the can of tomatoes and cook uncovered for 5 minutes, stirring occasionally.
Add the brown rice and the vegetable broth and bring to a boil. Stir well and reduce to a simmer. Simmer partially covered on medium-low heat for about 1 hour - 75 minutes, or until the water is mostly absorbed and the rice has reached a risotto-like consistency. Stir occasionally to make sure it isn't sticking to the bottom. Add the salt and adjust seasonings as necessary.
Let rest about 5-10 minutes before serving so it can cool and firm up a bit more.