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 , 15 ounce
- 1 , 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 AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Seminary Muffins
Delicious and healthy muffins. Great for breakfast or a snack. No oil, butter or yeast! You may use oat bran instead of oatmeal if you wish.
Baby Back Ribs, Smoked to Perfection
With this recipe, baby back ribs are smoked to perfection, and you'll learn how long it takes to smoke ribs at 250 degrees. I like smoked, buttery, and crisp ribs on the outside, moist and tender on the inside, which stay on the bone. This recipe is a variation of the popular 2-2-1 technique for smoking baby back ribs.
Cherry, Pear, and Pecan Salad
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.