Serves 6
55 min
Spanish Rice
Recipe GLPR9fe45e4a0baa4f
A warm and aromatic Spanish rice dish made with brown rice, sautéed vegetables, diced tomatoes with green chiles, and a hint of chipotle heat. This wholesome one-pot meal is naturally vegan, gluten-free, and makes a satisfying main course or side dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon vegetable oil
2 cups uncooked brown rice
1 onion, chopped
1/2 green bell pepper, chopped
4 cups water
1 can (14.5 oz) diced tomatoes with green chiles
1/2 teaspoon salt
3 tablespoons chipotle pepper in adobo sauce, minced
Directions
Heat the vegetable oil in a large pot or heavy-bottomed skillet over medium-high heat.
Add the chopped onion and green bell pepper to the hot oil. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Pour in the uncooked brown rice and stir constantly for 2-3 minutes, allowing it to lightly toast and absorb the oil. This develops a deeper, nuttier flavor.
Add the water, canned diced tomatoes with green chiles (including the liquid), salt, and minced chipotle pepper to the pot. Stir well to combine all ingredients evenly.
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer for 35-40 minutes until the rice is tender and has absorbed most of the liquid.
Remove from heat and let sit, covered, for 5 minutes to allow any remaining liquid to be absorbed. Fluff with a fork and serve warm.
