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
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