Spanish Brown Rice
This Spanish Rice recipe may become your new favorite rice dish. This recipe replaces the usual suspect, white rice, with its whole grain cousin, brown rice, and amped up the flavor with sautéed onion, garlic, and jalapeño. Tomato paste gives it that signature orange color and a hint of richness. Most Spanish rice recipes would stop right there, but this one takes the seasoning to another level with just the right amount of cumin and smoked paprika (regular paprika is fine, but smoked paprika has a distinctive flavor that deserves a place of honor in your spice rack).
With two cups of peas and carrots this recipe will add a healthy serving of vegetables to your meal. Using a frozen blend of veggies saves time; just be sure to look for the kind without any added salt or butter. Sprinkle some freshly chopped cilantro on top, and you’re ready to eat (or, opt for parsley if you’re one of those people who wrinkle your nose at cilantro).
This recipe uses pre-cooked brown rice. While you can buy rice that is ready to eat in the refrigerator section of most supermarkets. You can make a big batch of whole grains at the beginning of the week. It’s a versatile side dish that costs pennies per serving, and makes weeknight dinners a breeze.
- 1 tbsp. + 1 tsp. olive oil
- ½ medium onion, chopped
- 2 medium tomatoes, chopped
- 2 cloves garlic, finely chopped
- 1 medium jalapeno, seeds and veins removed, finely chopped (optional)
- 2 tbsp. tomato paste, no added sugar
- 1 tsp. sea salt (or Himalayan salt)
- ½ tsp. ground cumin
- ¼ tsp. ground smoked paprika
- 1 dash ground black pepper
- 3 cups cooked brown rice
- 2 cups frozen peas and carrots
- 2 tbsp. finely chopped fresh cilantro
Here are your instructions:
Heat oil in medium saucepan medium-high heat.
Add onion and cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add tomatoes, garlic, and jalapeno (if desired); cook, stirring frequently, for 1 minute.
Add tomato paste, salt, cumin, paprika, and pepper; cook, stirring frequently, for 1 to 2 minutes, or until vegetables are coated.
Add rice and peas and carrots; cook, stirring frequently, for 5 to 6 minutes, or until heated through.
Garnish with cilantro if desired.
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