Spanish Brown Rice Recipe
*Advance Prep Needed* Prepare the rice ahead of when needed for a quick-to-pull-together side for any Mexican-inspired meal. Cooking then chilling the rice ahead creates fluffy and separated Mexican brown rice! Time below does not include making and refrigerating the brown rice. This recipe is vegetarian, vegan and gluten free friendly.
Servings 5 Servings
Calories 394kcal
Ingredients
- 1 Tbs Cooking Oil I like coconut or olive oil
- 1/2 C (110g) Purple Onion small dice
- 2 tsp Adobo Sauce** from a can of chipotle chili peppers or 1 tsp of minced pickled jalapeños, adjust to taste - look for gluten free if needed.
- 1 tsp Cumin ground
- 1 tsp Chili Powder ground
- 1/4 tsp Smoky Paprika
- 1/2 tsp Garlic Salt
- 1/2 tsp Sea Salt
- 2/3 C (200g) Fire Roasted Tomatoes one can, diced, freeze the leftovers
- 1 Tbs Tomato Paste
- 2 1/2 C (350g) Cooked and Chilled Long Grain Brown Rice* see note for cooking instructions if needed
Serve With (optional):
- Additional Limes
- Cilantro
- Salsa
- Jalapeños
Instructions
- In a large saute pan, heat the oil until shimmering. Add the onions and cook on medium-low for about 8 minutes or until softened.
- Add the adobo sauce, cumin, chili powder, paprika, garlic and salt. Stir until the onions are coated and the spices release their fragrance. About one minute.
- Stir in the tomatoes and tomato paste. Stir for another minute or until all the ingredients are incorporated.
- Stir in the cold rice and mix until all the ingredients are evenly distributed. Squeeze lime juice over the rice, and stir. Warm on low for about five minutes or until heated through. Adjust salt to taste.
- Serve with additional limes, cilantro, salsa and/or jalapeños.
- Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks.
Video
Notes
Cook rice according to package directions OR to yield 2 1/2 C (350g) cooked rice, add 3/4 C (152g) of long grain brown rice to a sauce-pot with 1 1/2 C + 2 Tbs (432g) vegetable broth or water. Cover. Cook on medium-low for 30 minutes. Remove from heat. Let rest for ten minutes, covered. Place in the fridge, uncovered and allow to cool completely. Once cool, lid and store in the refrigerator until ready to use in the recipe.
**Look for chipotle chilis in adobo sauce on the Mexican food isle of the grocery store. The leftovers freeze with ease!
Nutrition
Serving: 1Serving | Calories: 394kcal | Carbohydrates: 77g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 899mg | Potassium: 331mg | Fiber: 4g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg