Mexican (Spanish) Brown Rice

Spanish or Mexican  Brown Rice is so easy to make… a bit healthier than the recipes that use white rice ... and the nutty flavor of the rice adds a little dimension to the dish.

I wonder why anyone would by those boxed mixes… admittedly until I made it from scratch… I hadn’t realized just how easy it was… and the taste was so much better…

This makes for a great side dish to Mexican foods or even just grilled steak or chicken… it literally goes with so many things.

TIPS

I used a can of Mild Rotel Tomatoes… they really are the best for this type of thing.. they have a little zing to them.. not too much.. just enough. 

You can also add a can of green chilies for a little added flavor.

I used Minute Brown Rice… the rice to chicken broth ratio is 1:1 …  Use whatever brand rice you like… and just substitute the amount of water in the rice directions with the chicken broth and the juice from the canned tomatoes (I figure the canned tomatoes have roughly about 1/4 cup of liquid).


I threw the onion and garlic cloves in the mini chopper and pulsed until it was well chopped.





I make my own Fajita Seasoning and keep it in a glass jar.  I like to use it to season some of my dishes... and this is one of them.  I find the seasoning adds a bit more flavor otherwise the "nutty" flavor of the brown rice can overpower the dish.  The Fajita Seasoning adds just the right amount of flavor.  Try my seasoning recipe... you won't be sorry.

I listed the amount of the Fajita Seasoning in a range.   If you like zip in your food.. then use the upper amount.

Try this easy recipe.. you will never go back to the boxed stuff again!







Recipe:  Mexican (Spanish) Brown Rice

All you need:

2 ½ cups Brown Minute Rice
2 ½ cups chicken broth
1 can Rotel Mild Diced Tomatoes and Green Chilies
½ medium onion, diced
3 large garlic cloves
2 tablespoons olive oil
1 ½ - 2 tablespoons Fajita Seasoning *See TIPS

Salt to taste

All you need to do:

In a large skillet, heat the olive oil over medium heat.

Add the onions and garlic and cook for about 2 minutes, stirring…do not let them brown.

Add the rice… and stir well until all the rice is coated and cook for another 3-4 minutes until rice is almost golden in color.

Add the chicken broth and canned tomatoes.  Sprinkle the Fajita Seasoning over the rice.  Mix well.

Simmer until all the liquid is absorbed and rice is cooked.

Add salt to taste.

Serve hot.