Spanish Brown Rice

We have a serious obsession with all things Mexican cuisine at our house. Our eyes were opened when we saw how many calories we were consuming just in our side dishes! I decided to throw together a lighter version of one of our favorite sides, and it turned out great!

For more recipes like this, make sure to check out our Smaller Family Healthy Menu Plan! We include 9 recipes each week, all under 500 calories (including a low calorie dessert!). Our small family plan feeds 2-4 people and completely takes the thought process out of planning your meals. We send it to your inbox every Friday morning, along with a shopping list, so all you have to do is pick up the ingredients and feed your family!

Now on to the recipe! This can easily be doubled if you are feeding a larger crowd, or made with white rice.


Serves: 4

Spanish Brown Rice

20 minPrep Time

20 minTotal Time

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  • 1 Tablespoon olive oil
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • 1 (14.5 oz) can diced tomatoes with chiles
  • 1/4 cup tomato sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups brown rice, cooked
  • 1/2 cup chicken broth


  1. Heat olive oil in a large skillet over medium heat.
  2. Saute garlic and onions in oil until onions cook through.
  3. Stir in diced tomatoes and chiles, tomato sauce, cumin, chili powder, salt and pepper. Stir to combine flavors.
  4. Gently stir in rice until coated in mixture.
  5. Mix in chicken broth and cover skillet.
  6. Reduce heat to low and let cook for 5 minutes.
  7. Uncover and stir one more time before serving. Liquid should all be absorbed.

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