One of the hardest things for me is finding side dishes. Please tell me I’m not the only one! If I’m in a rush, I can always do a simple chicken…but then what? I have to rack my brain over and over. Let me help you out by sharing one of my most versatile side dishes–spanish rice. Using whole grain, brown rice this filling side goes great with tacos, taquitos, enchiladas, and any southwest/Mexican type dish.
I used to be a Rice-a-you-know-what frequent purchaser. It was a flavorful and easy side. However, they have wheat in them, so those days ended a long time ago.
Thankfully, I found an easy, from scratch recipe that is just as yummy!
You can use white rice if you need it to be done faster, but because we have so few grains at my house, I try to use brown rice whenever possible.
I also love that you can dump this in your pan and let it cook while you get the rest of your meal going.
Pair this with some beans and your entrée and you have a well rounded meal.
Also, this makes a ton! Approximately four cups, so I’ll make one big batch at the beginning of the week and then plan several southwest or Mexican style dishes and just reuse this as the side several times. Laziness=winning 🙂
- 2 cups brown rice
- ⅓ cup canola oil
- 1 small can tomato sauce (be sure to read the ingredients, some have dairy!)
- 1 tsp. salt
- 1 tsp. minced garlic
- 3 and ⅔ cups chicken broth (if Vegan, use vegetable broth)
- 1 tsp chicken flavored bouillon, or one cube (if Vegan, use vegetable bouillon)
- 1 tsp cumin
- Put all of the ingredients in a pan. Stir and cover pan. Let simmer for 45 minutes to an hour, or until all of the liquid has been absorbed and the rice is tender.