Mexican Brown Rice (Spanish Rice)
The colorful, flavorful, restaurant-style Mexican side dish we all love, better and healthier with brown rice. Pair this with enchiladas, tacos, grilled meat, beans, or enjoy all on its own.
Servings: 4 people
Calories: 227kcal
Ingredients
- 3 tablespoons neutral vegetable oil
- 1 medium yellow onion, diced small
- 1/2 green or red bell pepper, diced small
- 1 1/2 cups long-grain brown rice
- 2 cloves garlic, minced
- 1 10-ounce can diced tomatoes, drained
- 2 teaspoons mild chili powder
- 1 1/2 teaspoons kosher salt, or to taste (I sometimes do up to 2 teaspoons)
- 2 1/2 cups no-sodium chicken broth, water, or both
Instructions
- Heat the oil over in a medium-sized pot over medium-high heat. Add the rice, onion, and bell pepper and cook, stirring frequently, until the vegetables are slightly tender and the onions are translucent, about 5 minutes.
- Stir in the garlic, drained diced tomatoes, salt, chili powder, and broth. Reduce the heat to a low simmer and cook, covered, until fluffy, about 45 minutes. Fluff with a fork. Taste for seasoning and serve hot. PRO TIP: Feel free to substitute white rice instead of brown. This will cook faster and is more "restaurant style." Just make sure you adjust the ratio of liquid according to the package directions, as well as the cooking time. You may also want to rinse the white rice several times to remove excess starch.
Video
Nutrition
Calories: 227kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 945mg | Potassium: 389mg | Fiber: 3g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
