One of my family’s favorite recipes is this one. It can be prepared in preparation and then warmed up, or you can prepare the various parts in advance and then simply assemble and bake it for a quick meal. Serve with salsa or picante sauce and sour cream.
| Prep Time: | 0 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 1 (15 ounce) can diced tomatoes with green chile peppers
- 1 (14 ounce) can chicken broth
- 1 teaspoon salt
- 1 cup brown rice
Instructions
- Bring diced tomatoes, chicken broth, and salt to a boil in a medium saucepan. Add rice. Cover, reduce the heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 1479 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome !!!
Easy and turned out fine.
Pretty easy and tasty. Next time I will add a little more broth or water. I had this down as low as burner would go and had a small area that scorched, but rice was not cooked yet. Added a bit more water, let it cook a bit longer and it came out fine
This is a good, and more importantly, very easy recipe. It’s not as good as classically prepared Spanish rice, but it’s good to have a brown rice alternative. You can doctor it up any way you want – I add a little cheese at the end, bacon bits would be good, maybe some green onions. But, even simply as-is, this is a solid recipe.
Wonderful base. I really enjoyed it. My husband ate and ate and ate. I added bell peppers, green onions, garlic and Chile. It turned out wonderful thank you!
I used “Sunbrown Calrose” Brown rice, a particularly high in protein, a whopping 3 g/serving @160 cal that’s pretty good in my books! But it is tricky to cook…. I’m using the small B&D Rice Cooker for the first time using their directions, which say 48-60 min till tender…. I also used 28 oz can of diced tomatoes to about 2 oz of chicken broth, and a pat of butter; I added half a medium sized onion, finely chopped, 2 cloves garlic, finely chopped; 1 tsp paprika; 1 tsp Italian spice; 1 tsp Mrs Dash Garlic & Herb; 1 tsp Creole spice….. We’ll see how it turns out & how it tastes!
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!!!!
This was a great low cal alternative to Mexican rice
Wanted to use brown rice to make a Mexican side dish so started with this. I only had plain canned tomatoes so sautéed a jalepeno and garlic clove before adding them and chicken stock. I also added a teaspoon of cumin and a teaspoon of good chili powder to kick it up a notch ~ delicious! Thanks for a great basic recipe.
I did nto care for this recipe.
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!!
This is a nice easy recipe to follow. But next time I will reduce the 1 teas. salt to 1/2 teas. and see if that helps. Otherwise it would have been great.
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!
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.).
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
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
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.