Spanish Brown Rice

Name: Spanish Brown Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 cup fresh corn kernels (about 1 cob) or frozen; 2 teaspoons olive oil; 1 cup brown rice (I used Trader Joe's California Brown); 1 small shallot, chopped; 2 cups vegetable broth; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 cup unseasoned tomato puree (strained tomatoes) (I used Pomi brand); kosher salt and pepper to taste

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 4

mexican rice spanish brown rice tex mex rice

Ingredients

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1 cup fresh corn kernels (about 1 cob) or frozen2 teaspoons olive oil1 cup brown rice (I used Trader Joe's California Brown)1 small shallot, chopped2 cups vegetable broth1/2 teaspoon chili powder1/2 teaspoon garlic powder1/4 cup unseasoned tomato puree (strained tomatoes) (I used Pomi brand)kosher salt and pepper to taste

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Instructions

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Step 1

If using fresh corn, run the corn kernels by running your knife down each side of the cob.

Step 2

In a small pot, combine rice, chopped shallot, corn, broth, chili powder, garlic powder, and tomato puree. Mix everything together and place on the stove over medium-high heat. Bring everything to a boil, stir a few times, cover the pot with a lid, and reduce the heat to low.

Step 3

Cook according to your rice package directions, mine took about 40 minutes total, until all the liquid has absorbed and the rice is soft. Stir again so everything is combined and season with salt and pepper to taste.