spanish brown rice

Name: Spanish Brown Rice
Prep time: 30 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 3/4 cup(s) uncooked brown rice; 1/2 cup(s) sliced, fresh mushrooms; 1/2 - red bell pepper, chopped; 1/2 - onion, chopped; 1/2 teaspoon(s) garlic powder; 1 tablespoon(s) butter or margarine; 1 cup(s) chopped tomato (if using canned diced tomatoes, drain first); 1 tablespoon(s) dried parsley; 1 tablespoon(s) soy sauce; - pepper, to taste

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Robyn Bruce

Linglestown, PA

Updated on Mar 15, 2016

This is meant to be a side dish, however, I like to use this as a base recipe and add some cooked chopped chicken to it, then have it for a light lunch. Good to take to work for lunch, right? Add a side salad and you've got a fabulous little lunch for yourself!

Rate

prep time 30 Min

cook time 10 Min

method Stove Top

yield 2 serving(s)

Ingredients

3/4 cup uncooked brown rice
1/2 cup sliced, fresh mushrooms
1/2 - red bell pepper, chopped
1/2 - onion, chopped
1/2 teaspoon garlic powder
1 tablespoon butter or margarine
1 cup chopped tomato (if using canned diced tomatoes, drain first)
1 tablespoon dried parsley
1 tablespoon soy sauce
- pepper, to taste

How To Make spanish brown rice

Step 1

Cook brown rice according to package directions. Set aside.

Step 2

Sauté mushrooms, red peppers, onion and garlic powder in butter in a large skillet for 5-7 minutes or until vegetables are tender.
Step 3

Stir in the rice and remaining ingredients.
Step 4

Cook until thoroughly heated through.
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