Monday, January 30, 2012

Spanish Style Brown Rice

No regrets, right?

Well, sometimes it's hard not to have a few.  I've been thinking about that more lately as my junior year of college is reaching the half-way point.  It's amazing/scary/exciting/mind-boggling to think that I only have a year and a half left in college...and maybe in any school.  Ever.

One regret I have is not studying abroad this year.  When the time came to apply to go abroad, I simply wasn't ready.  I was just warming up to the idea of moving into an apartment and out of the dorms for Pete's sake.  Another country?  I don't think so!

I probably should have gone though.  I'll make it overseas at some point.  I owe it to myself to get there after all the years I've sat in class conjugating French verbs.

Until then, I can be transported by my taste buds.  So, this week they take me somewhere warm, somewhere next to the Mediterranean, somewhere where they speak Spanish.  Buen provecho :)

As we're on the subject of dreams, what's your dream destination?

Spanish Style Brown Rice

Yields: 4-6 servings


1 cup long grain brown rice
1 and 1/2 cups water
1/2 cup diced tomatoes in juice
1/2 tsp to 1 tsp salt
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp to 3/4 tsp paprika
1/8 tsp black pepper
1/2 tsp ground cumin
1/4 cup corn niblets


Combine uncooked rice in a pot with water, diced tomatoes, and salt.  Bring to a boil.

Turn heat down low to a simmer and cover with a lid.  Simmer for 20 minutes.

Add remaining spices and stir.  Allow rice to continue simmering until all moisture has been absorbed (about 5 to 10 minutes more).  

Stir in corn niblets.  

Serve as is, or with a squeeze of lime, or with fresh cilantro.

*Note: for softer rice use more water.  The recipe listed above yields a somewhat firmer texture.  
**Also, use as much or as little of the spices above as you wish.  I tend to go heavy on the paprika because it's my favorite, but if you like heat, consider adding a little cayenne, or more chili powder.  The possibilities are endless!


  1. I don't get to travel much these days - so I travel through the food that I eat! This sounds wonderful - I know I'd love it!

  2. Aw, thanks for stopping by,Deborah, I appreciate it! I really enjoy reading your blog -- especially your coconut recipes!

  3. I never studied abroad was just too hard being pre-med and all. But my favorite way to travel is through food! This rice sounds so tasty!

  4. I kind of feel the need to tell you to get out of my head because this morning, before I had seen this post, I wrote down on my Recipes to Make for Blog list (yes, I have a list!): "Spanish rice with brown rice." How weird is that?! :)

    I always wish I had studied abroad too--that is one of my big post-college regrets. But I'm sure you'll have the chance to travel after graduating and it's nice to do it on your terms too!

  5. Oh, that is so funny! Hate to be cliche, but this one really fits: great minds think alike :)

  6. well at least you are studying right now, I am still waiting for the university to accept me in Pasadena, the problem is that I and not an american citizen... maybe you could travel after college :)

  7. Nice recipe. I don't cook brown rice enough. Why not? I gotta change that.

    Living abroad is fun. When I got out of college, I joined the Peace Corps. The upside? You get paid to travel and really get to experience another culture. Downside? You might feel as if you're not getting on with your "real life." By real life I mean getting started in a career, etc. etc. Something to think about at any rate.

    Anyway, thanks for an interesting recipe.

  8. Thanks, well, I hope you are able to pursue your academic endeavors soon :)

  9. I really, REALLY want to go to Sweden.. Hopefully as an exchange this year! :)