Spanish Brown Rice

Spanish Brown Rice

from theharvestkitchen.com
45 min
4 servings

Spanish Brown Rice (also called Mexican Brown Rice) is one of my favorite Mexican sided dishes to make to serve with tacos, quesadillas and just grilled chicken. I even love it served with fried eggs. This healthy side recipe is made with long grain brown rice, chicken broth, tomato sauce, onion, celery and seasonings and it comes together in a pinch.

Ingredients

  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 cup long-grain brown rice, rinsed under water
  • 1/4 cup low-sodium tomato sauce
  • 2-1/4 cups low-sodium chicken broth (or vegetable broth of you want it vegan)
  • 1/4 cup brown onion, finely minced
  • 1/4 cup celery, finely minced (mince a tablespoon of celery leaves to add as well if you have any - they add a ton of flavor)
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried parsley

Directions

  1. 1

    Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).

  2. 2

    Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.

  3. 3

    Stir in the tomato sauce, onion powder, garlic powder and dried parsley.

  4. 4

    Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.

  5. 5

    Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.

  6. 6

    Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing. 

  7. 7

    Fluff rice using a fork and serve.