The Perfect Side for Any Fiesta!
Taco Tuesday just got a major upgrade! If you’re looking for that perfect, flavorful side dish to complete your Tex-Mex feast, look no further. This Vegetarian Spanish Rice is packed with a savory kick, thanks to a simple blend of tomato, onion, garlic, and chili powder. It’s not just for tacos, though! Pair it with your favorite beans for a hearty and satisfying meal any night of the week. Made with wholesome brown rice, it’s a dish you can feel good about serving and everyone will love.
PREP: 10 minutes | COOK: 70 minutes | YIELD: 8 x ¾-cup servings
Ingredients
• 2 cups / 480 ml low-sodium, gluten-free vegetable broth
• 1¾ cups / 420 ml water
• 1 heaping Tbsp / 17-18 ml tomato paste
• 1 Tbsp / 15 ml extra virgin olive oil
• ½ yellow onion, finely chopped
• 2 cups / 480 ml long-grain brown rice
• 2 cloves garlic, minced
• ½ tsp / 2.5 ml chili powder
• ¼ tsp / 1.25 ml sea salt
Instructions
1. In a small pot, combine the vegetable broth, water, and tomato paste. Bring to a gentle simmer over medium heat, stirring once or twice to dissolve the paste. Keep warm.
2. Heat the olive oil in a medium heavy-bottomed pot with a tight-fitting lid over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the brown rice to the pot and stir to coat it completely in the oil. Continue cooking and stirring for 2-3 minutes, until the rice is lightly toasted and almost starting to brown.
4. Stir in the minced garlic and cook until fragrant, about 1 minute more.
5. Carefully pour the simmering broth mixture into the pot with the rice. Add the chili powder and salt, and give it one final stir.
6. Bring the liquid back to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 50 minutes, or until all the liquid is absorbed and the rice is tender.
7. Remove the pot from the heat and let it stand, still covered, for 10 minutes. This step is crucial for perfectly cooked rice!
8. Fluff the rice with a fork and serve warm.
Nutritional Information
• Per ¾-cup serving
• Calories: 200
• Calories from Fat: 27
• Protein: 4 g
• Carbs: 38 g
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Trans Fat: 0 g
• Fiber: 2 g
• Sodium: 70 mg
• Cholesterol: 0 mg
Pro Tips
• Don’t skip toasting the rice! Sautéing the grains in oil before adding liquid gives the finished dish a wonderful nutty flavor and helps keep the grains separate.
• For an extra veggie boost, sauté ½ cup of diced bell peppers or carrots along with the onion. You can also stir in ½ cup of frozen corn or peas during the last 5 minutes of cooking.
• Adjust the spice to your liking. For more heat, add a pinch of cayenne pepper or a finely minced jalapeño with the garlic.
• Finish with a flourish! Garnish the rice with fresh chopped cilantro and serve with lime wedges for a bright, zesty kick.
FAQ
Q: Is this Spanish rice recipe vegan friendly
A: Yes, this recipe is 100% vegan as written. It uses olive oil and vegetable broth, making it a delicious and entirely plant-based side dish suitable for any fiesta.
Q: How can I make this vegetarian Spanish rice a complete meal
A: To make this a balanced and protein-rich meal, serve it alongside black beans or pinto beans. It’s also a fantastic base for a burrito bowl with added plant-based protein like seasoned tofu, lentils, or your favorite veggie ground.
Q: Can I add more vegetables to this Spanish rice
A: Absolutely! For an extra nutritional boost, sauté ½ cup of diced bell peppers, carrots, or zucchini with the onion. You can also stir in frozen corn or peas during the last 5-10 minutes of cooking.
Q: How do I store and reheat leftover Spanish rice
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth and microwave or warm it in a saucepan over low heat until steamy. This makes it perfect for vegetarian meal prep.
