Spanish Brown Rice is an easy side dish that is sure to be a hit at your dinner table. Thanks to the perfect blend of tomatoes and spices, the rice turns out wonderfully fluffy and full of flavor. Cooked in a saucepan or Instant Pot, this Spanish Brown Rice brings a healthier twist to your meals with its whole-grain goodness.
Every mom has her go-to recipes.
For me, they need to be easy, have limited hands-on time, AND be reasonably nutritious.
This kid friendly Mexican rice recipe is one I wouldn't want to have to live without. It is the perfect side for enchiladas, tacos, fajitas, and burritos.
When I make this, I can expect cheers and happy eaters. Really, what more can a mom ask for?
Ingredients
- Olive Oil: Feel free to use oil or even butter if you prefer.
- Onion: I like a yellow onion in this recipe, but feel free to use what you have on hand.
- Brown Rice: I personally adore the nutty texture and the way it absorbs all the beautiful flavors of our dish.
- Vegetable Broth or Water: I love using homemade vegetable broth for that extra layer of flavor, but store-bought works wonders too. You could also use chicken broth if you prefer. And in a pinch, water is absolutely fine.
- Pureed Tomato: This brings a lovely, tangy sweetness and a gorgeous color that makes the dish visually appealing. My little secret? Sometimes I blend in a roasted red pepper with the tomato for a smoky twist. Tomato paste diluted with water is a great alternative if you're out of pureed tomato.
- Sea Salt: I'm partial to sea salt for its mineral content and nuanced flavor, but any salt you have on hand will do the trick. Want to add more flavor? Consider garlic powder, chili powder, cumin, and smoked paprika.
Tips and Tricks
- The Rinse: Before anything else, give your brown rice a good rinse. This isn't just about cleaning; it's about removing excess starch that can make your rice gloopy.
- All About the Add-Ins: Make this a heartier side or vegetarian main by adding black beans or pinto beans, corn, and cilantro to this Mexican brown rice recipe. Finish a squeeze of lime and top with your favorite salsa.
- The Final Fluff: Once your rice is done, take a fork and fluff it. This not only makes your rice look inviting but also helps separate those beautifully cooked grains.
- Leftover Love: Spanish Brown Rice freezes beautifully or can be transformed into a new dish for tomorrow's lunch.
You May Also Like
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- Blackstone Fried Rice: Ever wondered how to bring that irresistible street food flair right into your own backyard? This Blackstone Fried Rice will have you cooking like a pro, creating a feast that'll gather the whole neighborhood around your griddle.
- Instant Pot Wild Rice: For those days when time is of the essence but you refuse to compromise on flavor, let the Instant Pot work its magic and whip up a wild rice masterpiece that speaks the language of love and convenience in equal measures.
- Cheesy Chicken and Rice: This recipe promises to win over even the pickiest of eaters at your family table, making dinner time a moment everyone looks forward to.
Spanish Brown Rice (Instant Pot or Stove Top)
Equipment
- Instant Pot or
- Saucepan
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped fine
- 2 cups organic brown rice preferably from California
- 2 ½ cups vegetable broth or water
- 1 cup pureed tomato
- 1 ½ teaspoons sea salt
Instructions
- Place rice in a metal strainer and rinse until the water is clear.
Instant Pot
- Set your Instant Pot to saute and heat the olive oil for about 2 minutes.
- Add the onion and cook for 8 minutes, until tender.
- Add rice and cook for 2 more minutes. Stir in vegetable broth, pureed tomato, and sea salt.
- Place the lid on your pressure cooker and seal. Set to high pressure and cook for 22 minutes.
- When the cook time is done, allow the pressure to release naturally for 10 minutes and then quick release. Carefully remove the lid. Fluff, and serve.
Stove Top
- Heat olive oil in a large saucepan. Add onion and cook for 8 to 10 minutes, until tender.
- Add rice and cook for 2 minutes. Stir in vegetable broth or water, pureed tomato and sea salt.
- Bring to a boil and reduce heat to low. Cover and cook for 45 minutes.
Shannon Graham
We are obsessed with any rice dish in our house. Looks delish!
Katie
I followed this recipe exactly & it burned after being on low for only 30mins
Wendy Polisi
For sure you need to look at the type of rice you have. I buy mine in bulk, but there are plenty of faster cooking brown rices out there now.