Brown Spanish Rice Recipe -
Brown Spanish Rice Recipe

Brown Spanish Rice

Recipe by  

"I like to use brown rice whenever possible, but Spanish rice recipes seem to all call for white. This recipe is the result of many attempts to come up with an easy yet spicy (Tex-Mex) version."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2012

I thought this was a great quick base recipe. I made it as specified, but used a can of diced tomatoes with habaneros. After I tasted the finished product, I added a bit more salt, a bit of hot sauce, and some garlic and onion powder and a couple sprays of faux butter spray to keep it moist and it was a nice accompaniment to our tacos.

Most Helpful Critical Review
Jun 17, 2015

I did nto care for this recipe.

May 29, 2012

This was very good! I only had boil a bag brown rice, so I had to use that. I just boiled it in water like the box said to, then I brought the can of diced tomatoes (mine had jalapenos instead of green chiles) almost to a boil with some diced onion and green pepper ( I always add that to my spanish or mexican rice) and then added the bag of rice. Turned out delish! Will be making this way from now on!

Aug 07, 2012

decent, easy and quick but not fabulous

Oct 25, 2012

This was great for a base recipe and very similar to my white rice version. I followed the instructions the first time and it seemed a little bland. Next time, I will combine my two recipes and add 1 t. chili powder, 1 t. cumin, and a little more salt (approx. 1/2 t.).

Apr 09, 2014

Being latina I love my Mexican rice! I have trying to make it using brown rice and always came out no bueno. This is on point! Next time I may add olives and hot rotel!! Love this!! Thank you!!

Feb 11, 2013

Good recipe- I make this all the time with the "Refried beans without the refry" recipe from this site and roll up and freeze a bunch of burritos- good stuff!

Jan 26, 2015

Made this recipe yesterday, but I had to double it because I make a weeks worth of meals ahead of time. So yummy! That being said, after an hour of simmering the rice, it still had a hint of crunch to it but the chicken broth was all evaporated/soaked up. Next time I will try adding about 4 more ounces of broth and simmering a bit longer. Really love the flavor though! And that the recipe uses brown rice - finally!!!!


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 1479 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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