Spanish (Brown) Rice That’s Perfect Every Time

Brown rice. I’ve had a love-hate relationship with it. I actually love the taste and texture of it. What I don’t like is the inconsistency I’ve found when cooking it. While I can time my white rice for 17 minutes, set my stove to number 2, and know it will be el perfecto every single time, my brown rice was always hit or miss. And so I moaned about it on Facebook. (Speaking of Facebook, are you still seeing my updates? What a hot mess that is…) Anyway, my lovely FB friends helped me out, and Jessie led me to Alton Brown’s method for cooking brown rice.


I haven’t looked back.


This past weekend, I wanted some Spanish rice to serve alongside our Carnitas Soft Tacos. Now, to be honest, I usually just use white rice when I make Spanish rice. I have a tried and true method and it’s tasty every time. Brown rice has a totally different cooking time, so I wondered if I could make it work…


I did! And it was super duper simple. And delicious. Here’s how to make fantastic Spanish rice with brown rice in your oven:



  • 1 1/2 cups brown rice
  • 2 cups chicken stock (or broth)
  • 1 cup (8 oz.) tomato sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder



Preheat oven to 375. Pour uncooked rice into 8″ or 9″ square baking dish. Bring remaining ingredients to a boil in a small sauce pan. Once boiling, remove from heat, and pour over rice. Stir to combine. Cover tightly with foil and bake for one hour. Remove foil and fluff.



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