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Spanish Brown Rice
  • 40 MINUTES COOK TIME
  • 45 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN

Ingredients

  • 1/2 onion
  • 2 cloves garlic
  • 2 Tbsp olive oil
  • 2 1/2 C water
  • 1 1/4 C canned tomato sauce, or crushed tomatoes
  • 1 1/2 C brown rice (uncooked)
  • 1 Tbsp salt

Directions

Mise en place

  • Dice the onion
  • Peel and mince the garlic.
  • Measure out the ingredients.

Prepare

  • Saut√© onion and garlic with the oil in a medium pot.
  • Add water and tomato sauce to the pot and cook on high until 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 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

  • Serve and enjoy!

  • 6 Servings
  • Difficulty: Easy
Click here for Nutrition Facts 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

Cultural Facts

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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