Spanish Brown Rice
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Spanish Brown Rice

Prepare the rice ahead of when needed for a quick-to-pull-together side for any Mexican-inspired meal. Vegan + Gluten Free
Course Dinner, Side
Cuisine American, Mexican
Keyword Mexican Brown Rice, Spanish Brown Rice
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 5 Servings
Calories 398kcal
Author Traci York | Vanilla And Bean

Ingredients

  • 1 Tbs Coconut Oil virgin, unrefined
  • 1/2 C Purple Onion Diced, 110g
  • 2 tsp Adobo Sauce** from a can of chipotle chili peppers or 1 tsp of minced pickled jalapeños, adjust to taste
  • 1 tsp Cumin ground
  • 1 tsp Chili Powder
  • 1/4 tsp Smoked Paprika
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Sea Salt
  • 2/3 C Fire Roasted Tomatoes 200g, freeze the leftovers
  • 1 Tbs Tomato Paste
  • 2 1/2 C Cooked and Chilled Long Grain Brown Rice* 350g, see note

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. Add the tomatoes and tomato paste. Stir for another minute or until all the ingredients are incorporated. Add the cold rice and stir 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 one month.

Notes

*I always prep and chill my rice prior to making this recipe. Although the rice can be made just before pulling this recipe together, the rice won't be quite as fluffy.
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. Cover. Cook on medium-low for 30 minutes. Remove from heat. Let rest for ten minutes, covered. Place in a covered container to chill over night. Use as directed in the recipe.
**Look for chipotle chilis in adobo sauce on the Mexican food isle of the grocery store. 

Nutrition

Calories: 398kcal | Carbohydrates: 78g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Sodium: 932mg | Potassium: 328mg | Fiber: 4g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 3mg