Spanish-style Brown Rice
Full bodied rice to pair with tacos or eat by the spoonful
Spanish-style rice is something that goes hand in hand, in my mind, with Spanish or Mexican dishes. I like this rice so much, pairing it with some slow simmered beans and just eating it by the spoonful, or chip-full, is a real delight. It also makes a great accompaniment to any dish with a full bodied, bold tomato flavor.
This rice is a great meal prep option too! It reheats even better than it is the first day, allowing the flavors to meld into the rice grains. Simply prepare, transfer to glass meal prep containers and when ready, pop in the oven with foil on top at 350 degrees Fahrenheit for 25 - 35 minutes or until heated through, stirring once halfway.
I used organic ingredients. If you are not using organic carrots, peel them before dicing.
- 2 cups Brown Basmati Rice
- 1 Yellow Bell Pepper, diced small
- 1 large Carrot, diced small
- 1 Yellow Onion, chopped
- 16 oz. can Fire-Roasted Tomatoes, no salt added
- 4 cups Water
- 1 tsp Vegetable Bouillon, reduced sodium
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Ground Cumin
- 1/2 tsp Ancho Chili Powder
- 1 tbsp Fresh Cilantro
- In a large dutch oven, heat the olive oil over medium heat.
- Add the onion and cook for 5-7 minutes or until translucent and softened.
- Add the rice, cumin, and chili powder. Stir for one minute to coat and toast.
- Add the bell pepper, carrots, tomatoes, water and bouillon. Cover and reduce to a simmer for 40 minutes, do not disturb the rice.
- At 40 minutes, check the rice, if it seems dry, remove from heat. If it is wet or sticky, continue cooking until dry, another 10 minutes or so.
- Fluff with fork and serve.