Sautéed brown rice and finely chopped onion simmer in a tomato-vegetable broth for an amazing Spanish Brown Rice to serve in burritos and bowls, and as a side for tacos, enchiladas, and tamales.
2 ½cupvegetable broth, chicken stock, or water(5 ½ cups if cooking on stovetop)
Instructions
To cook in the Instant Pot
Heat the oil on saute and add the rice and onion. Cook, stirring, until the rice turns white and the onion starts to go clear.
3 tablespoon olive oil, 3 cup short grain brown rice, ½ onion, finely chopped
Stir in the tomato sauce and seasonings. Add the broth and stir.
1 cup tomato sauce, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, 2 ½ cup vegetable broth, chicken stock, or water
Secure the lid and close the pressure valve. Set the machine to 22 minutes. Once the time has elapsed, do a natural 10-minute release.
Remove the cover and fluff the rice with a fork. Adjust the seasonings and serve.
To cook in a pot on the stove
Heat the oil in a heavy stock pot with a lid and saute the rice and onion. Cook, stirring, until the rice turns white and the onion starts to go clear.
3 tablespoon olive oil, 3 cup short grain brown rice, ½ onion, finely chopped
Stir in the tomato sauce and seasonings. Add 5 ½ cups broth and stir.
1 cup tomato sauce, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, 2 ½ cup vegetable broth, chicken stock, or water
Bring the mixture to a boil. Cover and reduce the heat to simmer. Cook 45 minutes or until the liquid has evaporated.
Remove the cover and fluff the rice with a fork. Adjust the seasonings and serve.
Notes
Nutritional values are approximate and based on ⅛ the recipe. Promptly refrigerate leftovers and consume within 4 days.To freeze: chill cooked rice completely and store in the freezer for up to 6 weeks. Reheat to serve.