Ingredients
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 1/2 cups water
- 1 1/4 cup tomato sauce or crushed tomatoes
- 1 1/2 cup long-grain brown rice, uncooked
- 1 tablespoon salt
Directions
Sauté onion and garlic with the oil in a medium pot.
Add water and tomato sauce to the pot and cook on high until the water comes to a boil.
Add in the rice and reduce heat to medium-high until rice is simmering for about 20 seconds.
Add in the salt and stir the rice once around.
Turn heat down to low, cover, and simmer for about 35-40 minutes, or until cooked through. The water should be fully absorbed and the rice should still have a little bite and not be mushy.
Turn off the heat and let rice steam with the cover on for 10 more minutes.
Serve warm.
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6 Servings
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Difficulty: Easy
Nutrition Tip 
Brown rice is a whole grain rice. This means it contains all parts of the grain, the bran, germ, and endosperm. Swapping whole grains for refined grains may offer a more nutrient dense option
Mexican-influenced Spanish rice is usually red in color because it is cooked with tomato sauce. In Mexico, it is often referred to as "red rice".
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