Vanilla and Bean · by Traci York★ 5.0 (27)
Spanish Brown Rice Recipe
NUTRITION · PER SERVING17M COOK
CAL 8%·PRO 6%
CARBS 25G60% OF CAL
3G FIBER3G SUGAR19G OTHER
FAT 7G35% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brown rice sautéed with tomato, adobo, and warming spices for a fluffy, flavorful Mexican side dish. Great alongside any Latin-inspired main.
sidemexicangrain bowl🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon Vegetable Oil (I use avocado, coconut or olive oil)
- 1/2 cup (110 grams) Purple Onion (small dice)
- 2 teaspoons Adobo Sauce**
- 1 teaspoon Cumin (ground)
- 1 teaspoon Chili Powder (ground)
- 1/4 teaspoon Smoky Paprika
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Sea Salt
- 2/3 cup (200 grams) Fire Roasted Tomatoes (from a can, diced, freeze the leftovers)
- 1 tablespoon Tomato Paste
- 2 1/2 cups (350 grams) Cooked and Chilled Long Grain Brown Rice* (see note for cooking instructions if needed)
- Lime Wedges, Cilantro, Salsa, Jalapeños
At a glance
PER SERVING · TIME 17M
CAL 8%·PRO 6%
CARBS 25G60% OF CAL
3G FIBER3G SUGAR19G OTHER
FAT 7G35% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 12m
- Sodium
- 432mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.