I like to use brown rice whenever possible, but Spanish rice recipes all seem to call for white. This brown Spanish rice recipe is the result of many attempts to come up with an easy yet spicy Tex-Mex version.
Ingredients
- 1 can diced tomatoes with green chile peppers , 15 ounce
- 1 can chicken broth , 14 ounce
- 1 teaspoon salt
- 1 cup brown rice
Instructions
-
1
Bring diced tomatoes, chicken broth, and salt to a boil in a medium saucepan. Add rice. Cover, reduce the heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Coconut Pecan Pie
This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup.
Shepherd's Pie
Make this shepherd's pie with ground beef or lamb, carrots, and onions in a rich gravy. Top with a layer of cheesy mashed potato to satisfy even the pickiest of eaters. It's a great way to sneak some extra veggies into dinner!
Flourless Peanut Butter Cookies
Heavy, yummy, and very peanut-buttery. You'll need lots of milk to eat these!!