The unusual combination of rice with potatoes is surprisingly delicious. Combined with the other tastes of onion, celery, pepper and spinach you have an especially robust dish that's great for lunch or dinner as well as breakfast.
Breakfast Potato Medley(Serves 2 – 4) *Adapted from Mary McDougall
- 1 cup vegetable broth
- 1 large onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 Jalapeno, finely diced
- 2 cups cooked brown rice
- 4 large potatoes, cubed and cooked
- 3 cups fresh baby spinach
- 1 tablespoon Coconut Aminos
- 1 tablespoon ground cumin
- 1 tablespoon Chipotle Chili Powder or chili powder
Place ½ cup broth in large frying pan. Add onion, bell pepper, Jalapeno, and celery. Cook until soft (approximately 5 minutes).
Add the rice and potatoes and remaining ½ cup vegetable broth and seasonings. Stir well and cook another 5 minutes.
Add spinach and let soften slightly. Stir and serve.
NOTE: Serve with Green Sriracha or Salsa. Roll it up in a tortilla for something different.