"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." — patriotizm
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1 (14 ounce) can
1 (15 ounce) can
diced tomatoes with green chile peppers
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.
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!
decent, easy and quick but not fabulous
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.).
yummy, went great with refried beans and shredded beef enchiladas. I didnt modify it in any way,leftovers went to work with my better half
This was Very Good! I did not change the recipe. I will use this recipe from now on when I want Spanish Rice. Thank you for this great side!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Spanish Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 12
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