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).
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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.
It only takes a few minutes to throw together, and has the most amazing flavor. You are going to love how simple and delicious this Spanish Brown Rice recipe, is.
what could i serve this recipe with?
This recipe pairs perfectly with just about any Mexican cuisine. A few of my favorites to serve it with include:
-tacos
-enchiladas
-burritos
-nachos
-beans (black or refried)
-quesadillas
You can really serve it with any of your favorite Mexican dishes. You could add it in your recipes, and have it be in your burritos or enchiladas, or serve it as a side.
We have used both, and they are both delicious.
watch how to make an amazing Mexican dish, that pairs perfectly with this recipe, here:
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looking for more side dishes? here are a few of our favorite:
Mexican Corn Salad
Street Corn Pasta Salad
Broccoli Apple Salad
Mom’s Frog Eye Salad
Easy Southwest Salad
Spanish Brown Rice Recipe
Ingredients
- 1 Tablespoon olive oil
- ¼ onion chopped
- 1 garlic clove, minced
- 14.5 ounces diced tomatoes with green chilis, 1 can
- ¼ cup tomato sauce
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups brown rice , cooked
- ½ cup chicken broth
Equipment
Instructions
- Heat olive oil in a large skillet over medium heat.
- Saute onion and garlic in oil until onions cook through.
- Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt and pepper. Stir to combine flavors.
- Gently stir in rice until coated in mixture.
- Mix in chicken broth and cover skillet.
- Reduce heat to low and let cook for 5 minutes.
- Uncover and stir one more time before serving. Liquid should all be absorbed.
Notes
-enchiladas
-burritos
-nachos
-beans (black or refried)
-quesadillas
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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Hi, I just found your site when searching for instant pot recipes. I’m wondering how you would modify this recipe for the instant pot.
Thanks!
We did a blog post on converting recipes to instant pot. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Can you tell me how many calories per serving is in this SPanish Brown Rice dish?
I wanted to print only the recipe ingredients and instructions. There’s no print option at all, so not the limited print option I needed. I had to do a print page, fetch it from downloads, THEN print. Tedious.
All you need to do is scroll down to the recipe that is in the box. Hit “print recipe” and it will print the recipe only. It doesn’t even take up a whole sheet of paper. It is only the recipe and instructions.
Printed this out and followed the instructions exactly. Very good! Much better than my mother in-laws rice and Rotel mixed together haha! I personally sprinkled a little garlic salt on mine after we all made our plates with enchiladas. THANK YOU !!
Really delicious! Nice little hint of spice.