I like to use brown rice whenever possible, but Spanish rice recipes seem to all call for white. This recipe is the result of many attempts to come up with an easy yet spicy (Tex-Mex) version.

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

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Nutrition Facts

156 calories; protein 4g 8% DV; carbohydrates 32.3g 10% DV; fat 1.3g 2% DV; cholesterol 2.4mg 1% DV; sodium 1478.8mg 59% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/14/2012
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. Read More
(29)

Most helpful critical review

Rating: 1 stars
06/17/2015
I did nto care for this recipe. Read More
(3)
19 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/14/2012
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. Read More
(29)
Rating: 4 stars
05/29/2012
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! Read More
(23)
Rating: 4 stars
08/07/2012
decent easy and quick but not fabulous Read More
(19)
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Rating: 4 stars
10/25/2012
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.). Read More
(11)
Rating: 5 stars
04/09/2014
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!! Read More
(5)
Rating: 4 stars
07/09/2014
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. Read More
(5)
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Rating: 4 stars
01/26/2015
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!!!! Read More
(5)
Rating: 4 stars
02/11/2013
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! Read More
(4)
Rating: 1 stars
06/17/2015
I did nto care for this recipe. Read More
(3)