Spanish Brown Rice

5 from 8 votes

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.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: Mexican

Diet: Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: 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