The Pioneer Woman Tasty Kitchen
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Baked Brown Spanish Rice

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

We use brown rice for everything around here, so I am always looking for good recipes using it. This is a great side for your favorite Mexican dishes. I love that it’s baked, which means no over cooked sticky rice!

Ingredients

  • 2-¼ cups Brown Basamati Rice
  • 2 cans (14 Oz Each) Chicken Broth
  • 1 can (10 Oz) Rotel Tomatoes With Chilies, Drained (you Decide How Hot You Want, We Did Original)
  • 1 teaspoon Chili Powder (less If You Don’t Like Heat)
  • 1 teaspoon Cumin

Preparation

Preheat oven to 350F. Combine all ingredients in a 2 quart oven safe baking dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender. Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve with your favorite Mexican dishes. Check out my recipe box for options.

2 Comments

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4littleFergusons on 4.27.2011

“Brown basmati rice is a variety of long grain rice grown in India and Pakistan, notable for its fragrance and delicate flavor. Its name means “the fragrant one”.
The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance.”
http://en.wikipedia.org/wiki/Basmati

Cylina, I think basic brown rice would work fine too! We just prefer the basmati, you’ll have to try it sometime and see if you can tell a difference. Come back and let me know what you think please! :) Tonya

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cylina on 4.26.2011

whats the difference in brown basmati rice and just brown rice?..i have thought of making brown spanish rice before..i will try your recipe

3 Reviews

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Amy Eagen on 12.26.2018

Easy to make with perfect results! Used white basmati rice and still delicious. Highly recommended. Served with cheesy chicken enchiladas.

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carmentwenner on 11.6.2011

This is the only way I will make Spanish rice again. It’s so nice to be able to mix it up before I start anything else, put it in the oven and not worry about it. Thank you!

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cylina on 4.29.2011

love it!.. i only had brown rice in my fridge so thats what i used. i love that i just throw it all in a dish and bake. tasted good, was not crunchy (ive had issues with crunch).. and everyone loved it. will be making again

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