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    Home » Recipes » Gluten Free » Spanish Brown Rice

    Published: May 19, 2022 by Alicia This post may contain affiliate links.

    Spanish Brown Rice

    Jump to Recipe Print Recipe
    Fresh tomatoes and corn come together for an easy and flavorful Mexican rice that's gluten free and vegan. #mexicanrice #texmex #glutenfree #vegan #migrainediet

    This easy recipe for Spanish Brown Rice (aka) Mexican brown rice is one of my favorite side dishes for enchiladas, tacos, and grilled meat. It is so simple to make and only requires 1 pot!

    Shallot, chili powder, garlic and tomatoes are combined with corn for a burst of flavor. I love to serve this along with tacos or fajitas on a warm summer night.

    I highly recommend paring this Spanish brown rice with my Mexican grilled chicken recipe. And it's perfect accompanied by a salad and some spiced black beans from my cookbook for a complete vegetarian meal.

    Brown rice in a bowl with a spoon and cilantro.

    Mexican Brown Rice

    This Spanish brown rice, also known as Mexican brown rice, is a flavorful side dish for many of my favorite local Tex Mex restaurants. I had a tough time believing I could recreate the same flavors at home in such an easy way. But it's possible! And I'll show you how to do it with just a few minimal ingredients.

    A great recipe to have as a main vegetarian course, or to pair with fajitas, this rice stores super well in the fridge and also frozen. It's perfect to keep on hand as a side dish.

    Using brown rice yields a much more chewy texture and a lot more flavor than using white rice. Plus brown rice has more fiber and antioxidants, as well as nutrients, than white rice.

    This Tex Mex brown rice is vegan and gluten free as is!

    Ingredients

    Rice, corn, tomatoes, shallot, and spices on a table.

    Just a few simple ingredients are needed for this Mexican style brown rice!

    • Brown rice - I just used Basmati brown rice, but feel free to use your favorite brand. I don't recommend substituting this with white rice.
    • Shallot - Shallot lends a much softer and more elegant flavor than onion, and it also is an approved food if you're following a migraine diet.
    • Chili Powder - I recommend using one without onion or cocoa powder in the ingredients. Frontier, Central Market brand, and Morton and Bassett all have good ones, but you can usually find one locally too!
    • Corn - I used to insist on fresh corn for this recipe, which makes it wonderful for summer, but honestly, frozen works just as well. Obviously fresh has the best, sweetest flavor and a great texture, but don't worry about reaching for frozen!
    • Vegetable broth - I recommend the homemade broth from my cookbook (page 80) or Trader Joe's Hearty Vegetable Broth. A chicken broth would work as well, but vegetable broth keeps this recipe vegan or vegetarian.
    • Strained tomatoes - Sometimes called tomato puree without spices, this can be found boxed or canned. My favorite brand is Pomi, which you can find at Whole Foods and other stores.

    How to Make

    Corn, shallots, tomatoes, and rice in a pot.

    Step 1: Add the ingredients

    Using a medium pot with a lid, add all the ingredients - rice, spices, broth, shallot, tomato puree, corn, salt and pepper.

    Boiling spiced rice in a pot.

    Step 2: Bring to a boil

    Over medium high heat, bring the liquid to a boil, then stir with a wood spoon. Cover with a tight fitting lid and turn the heat to "low". Simmer, covered, for about 40 minutes or until all the liquid has absorbed.

    Fluff with a fork and serve warm.

    Want More Flavor?

    To give this Spanish brown rice more flavor, but with a little extra effort, add two teaspoons of olive oil to the pan and place over medium heat. Add the shallot and rice, stirring frequently as both cook. The shallot will soften and the rice will become toasted and nutty. Then add all the additional ingredients and bring to a boil. This packs a little bit of extra flavor.

    Serving Suggestions

    Mexican brown rice in a bowl with peppers and tomatoes around it.

    This Spanish rice pairs so well with so many of my recipes. You can easily serve it with black beans and a side salad, dressed with Salsa Verde for a vegan meal. For other Mexican inspired dishes, see the below. My personal favorite is the Mexican grilled chicken.

    • Healthy Beef Enchiladas
    • Chicken Tinga Tacos
    • Baked Tacos
    • Mexican Grilled Chicken
    • Spicy Shrimp Tacos
    • Salmon with Mango Salsa
    • Grilled Steak Tacos
    • Ground Turkey Enchilada Casserole
    • Flank Steak with Chimichurri
    • Steak Fajitas

    Storage Instructions

    A spoon filled with rice.

    Refrigerator - This Mexican brown rice can be stored up to 5 days in the fridge. Just reheat in the microwave in 30 second intervals till warmed through. I also recommend covering with a damp paper towel to keep in moisture.

    Freezer - To freeze, place the rice in a freezer safe container and store up to 6 months. Defrost overnight in the refrigerator. Or if placed in a ziplock freezer bag, place into warm water until fully defrosted. Then microwave till warm.

    Frequently Asked Questions

    What is Spanish brown rice?

    Spanish brown rice is a tomato and spice infused rice that's also known as Mexican brown rice. Most commonly you'll find it served as a side dish with tacos, fajitas, and more in local Tex Mex restaurants.

    Is this recipe spicy?

    Not at all! The chili powder provides the flavor without a ton of heat. If you'd like to add a little more kick, add in a chopped jalapeno.

    Why don't I need to sauté the shallots?

    I've tried this recipe a number of ways, and the last time I just straight up forgot to sauté the shallots. To be honest, I didn't really notice a huge flavor difference. You can definitely do this and toast the rice as well, and it will add a boost of flavor. But if you're in a hurry, just add everything to the pot and cook. The average person most likely cannot tell a difference and it's a lot less effort for you.

    How do I make vegan Mexican brown rice?

    This recipe is vegan, gluten free, and dairy free as is! No changes needed.

    A bowl of Spanish brown rice on a table with peppers.

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    A spoon dipping into Tex Mex rice.

    Spanish Brown Rice

    This easy vegan and gluten free recipe for Mexican brown rice is one of my favorite side dishes. Shallot, chili powder, garlic and tomatoes are combined with fresh summer corn for a burst of flavor. Serve with grilled chicken, fish, fajitas or along side black beans and a salad for a vegetarian meal.
    5 from 7 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Diet: Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 186kcal
    Author: Alicia

    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
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ cup unseasoned tomato puree (strained tomatoes) I used Pomi brand
    • kosher salt and pepper to taste
    US Customary - Metric

    Instructions

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

    Notes

    • Use the recipe for vegetable broth from my cookbook or you can also substitute chicken broth. For store-bought, I like Trader Joe's Hearty Vegetable. 
    • If you're not pressed for time, add two teaspoons of olive oil to the pan and place over medium heat. Add the shallot and rice, stirring frequently as both cook. The shallot will soften and the rice will become toasted and nutty. Then add all the additional ingredients and bring to a boil. This packs a little bit of extra flavor. 

    Nutrition

    Calories: 186kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Vickie says

      April 16, 2022 at 6:55 pm

      5 stars
      I made this tonight with the Mexican grilled chicken. I used good frozen corn and it turned out delicious! I keep 2 cup portions of vegetable broth in the freezer and freeze extra strained tomatoes in an ice cube tray. Works great for several of the recipes.

      Reply
      • Alicia says

        April 28, 2022 at 10:41 am

        Such a great idea! Thanks, Vickie!

        Reply
    2. Wendy Vernon says

      November 10, 2021 at 2:48 am

      5 stars
      Another winning recipe. I doubled this easily in my Instant pot and used the water/veggie broth level recommended for brown rice by Instant Pot and doubled the tomato sauce. Doubling the recipe made way more than I needed for 4 people, plus tacos, lol

      Reply
    3. Karla says

      September 14, 2020 at 1:28 pm

      I noticed the mention of canned, being an option. Are canned vegetables okay? I'm new to the whole migraine diet and plan on starting by doing a Pantry Staples run soon. We use canned vegetables pretty frequently so I was wondering if there is any brand that is best or if it is better to just stick with fresh and frozen?

      Reply
      • Alicia says

        September 14, 2020 at 5:24 pm

        Fresh and frozen really are best, but canned is also ok too! Just read the ingredient label and make sure there's nothing else added.

        Reply
    4. Ang says

      June 29, 2020 at 10:48 am

      5 stars
      This recipe is so quick and easy compared to other ones I found. Love the minimal ingredients w lots of flavor

      Reply
      • Mark says

        June 29, 2020 at 10:48 am

        5 stars
        Quick and delicious with eggs!

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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