Brown Spanish Rice Recipes

SPANISH BROWN RICE RECIPE

Steps:

• In a large saute pan, heat the oil until shimmering. Add the onions and cook on medium-low for about 8 minutes or until softened.
• Add the adobo sauce, cumin, chili powder, paprika, garlic and salt. Stir until the onions are coated and the spices release their fragrance. About one minute.
• Stir in the tomatoes and tomato paste. Stir for another minute or until all the ingredients are incorporated.
• Stir in the cold rice and mix until all the ingredients are evenly distributed. Squeeze lime juice over the rice, and stir. Warm on low for about five minutes or until heated through. Adjust salt to taste.
• Serve with additional limes, cilantro, salsa and/or jalapeños.
• Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks.

SPANISH BROWN RICE

Steps:

• Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
• Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.

BROWN SPANISH RICE

Steps:

• Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

SPANISH BROWN RICE

Steps:

• Heat olive oil in a large skillet over medium heat.
• Saute onion and garlic in oil until onions cook through.
• Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt and pepper. Stir to combine flavors.
• Gently stir in rice until coated in mixture.
• Mix in chicken broth and cover skillet.
• Reduce heat to low and let cook for 5 minutes.
• Uncover and stir one more time before serving. Liquid should all be absorbed.