Spanish Brown Rice

By BClover

Nutrition Information

Recipe serves 2
Entire Recipe / per serving
Calories: 479 / 239.5
Total Carbohydrates: 83 / 41.5
Dietary Fiber: 7 / 3.5
Total Fat: 12 / 6
Saturated Fat: 2 / 1
Cholesterol: 0 / 0
Protein: 11 / 5.5
Calcium: 68 / 34
Sodium: 286 / 143

General Technical Details and Disclaimer:

Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Spanish Rice

Total time: 30 minutes
This is a late summer dish - when everyone is trying to use up the last of the tomatoes. The grated, fresh tomato adds more of the scent of tomato than a heavy flavor, making healthy, brown rice a bit more interesting.
Use quick cooking if you can get it. Mine cooks in about 15 minutes. You could substitute Basmati.

Ingredients

• Spanish Rice Ingredients:
• 1/2 cup brown rice, 90gr, 3.2oz
• 2 tbs chopped onion, 25gr, .9oz
• 1 clove garlic, 6gr, .2oz
• 1 garden fresh tomato, 200gr, 7oz
• 1 tsp oregano
• 2 tsp olive oil, 9gr, .32oz
• 3/4 cup (6oz, 180ml) chicken stock, 170gr, 6oz

Preparation

Step 1

Instructions:

Finely chop onion and mince garlic.
Grate the tomato.
Heat oil in small saucepan. Add onion and sauté until transparent.
Add garlic and rice and sauté 3 minutes.
Measure the grated tomato. It should be between 1/3 and 1/2 cup. Add enough chicken stock to equal 1 cup (8oz, 240ml) and add to rice along with 2 tbs water and oregano.
Cover, reduce heat and simmer until rice is done (package directions) 15 - 20 minutes.
Uncover, fluff with a fork and serve.

Note: to grate tomato: cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard. Be careful not to grate your hand.