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Brown Spanish Rice

Brown Spanish Rice

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1479 mg
  • 59%

Based on a 2,000 calorie diet


  1. 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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Kristen Kelley

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.


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!


decent, easy and quick but not fabulous