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Here's a healthier version of Spanish Rice using brown rice. Loaded with veggies and spices for a flavorful side dish or burrito filling.
A healthier version of Spanish Rice made with brown rice instead of white rice.
This rice is great as a side dish; or my favorite way, layer it in a tortilla with some cheese and refried beans for a fabulous homemade BRC burrito.
Traditionally Spanish or Mexican Rice is made with white rice, but the brown rice adds some extra whole grain goodness. It takes a little longer to cook, but with the spices and sauce you don't notice the flavor or texture difference.
Other rice recipes you may enjoy:
Recipe
Ingredients
- 2 extra virgin olive oil
- 1 cup brown rice (uncooked)
- 2 cup chicken broth (preferably organic)
- 1 cup tomato sauce
- 1 can 4 ounce size diced green chilies (undrained)
- 1½ tablespoon low sodium taco seasoning
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the rice and stir to coat completely in oil. Cook, stirring occasionally for 2-3 minutes, until rice is lightly toasted.
- Add vegetable broth, tomato sauce, diced green chilies, and taco seasoning and stir to combine.
- Increase heat to high and bring the rice mixture to a rolling boil. Once boiling, reduce heat to low and cover with a lid. Cook for approximately 20 minutes, or until liquid is absorbed and rice is fully cooked.
- Remove from heat and allow rice to rest for 5 minutes. Remove lid and fluff the rice mixture with a fork.
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Marilyn Lesniak
Thank you for hosting! This is what was highlighted during the week 9-30 to 10-4 on the blog. On Tuesday morning was a breakfast of Corned Beef Hash Browns and Eggs. Wednesday we enjoyed a Veal Parmigiana. Wrapping up this week of comfort food we enjoyed an Easy Double Cheese Baked Penne. Enjoy!