Friday, December 14, 2012

Healthier Spanish Rice

I love Spanish rice, and I'm not really a rice kind of gal.  I think my love of Spanish rice has something to do with the tomatoes and onions in it.  They give it some texture so it's not just a bowl of rice grains.  The only problem with Spanish rice is that it tends to be very unhealthy (and often cooked with chicken stock), so I decided to make a version using brown rice!  Boy it turned out great!

It really is quite simple and does most of the work itself.  You could easily make this with white rice if you wanted, or a combination of white and brown.  No matter what, it will be delicious!  It really is the perfect side to any home-cooked Mexican dinner.  We love it with my Crock Pot "Refried" Beans!


2 Tbsp olive oil
1/4 C chopped onion
1 1/2 C brown rice
2 C Imagine No-Chicken Broth (or veggie broth)
1 C chunky salsa (not salsa fresca, good ol' salsa-in-a-jar works best)


  1. Heat the oil in a large skillet over medium heat.  Add the onion and cook until tender, about 5 minutes.
  2. Add rice to the skillet and stir.  Cook until the rice begins to brown, about 5-10 mins.  
  3. Stir in broth and salsa.  Reduce heat, cover and simmer for about 25 minutes, or until the liquid is absorbed.  

Adapted from ilovetocook

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