I like to use brown rice whenever possible, but Spanish rice recipes all seem to call for white. This brown Spanish rice recipe is the result of many attempts to come up with an easy yet spicy Tex-Mex version.
Ingredients
- tomatoes with green Chili peppers: 1 can (15 ounce can, diced)
- chicken broth: 1 can (14 ounce can)
- salt: 1 tsp
- brown rice: 1 cup
Metric Conversion
Stages of cooking
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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.
