Who doesn’t love Herman’s Hermits??
While hubby and I eat white rice (including treating ourselves to some jasmine rice or basmati rice on occasion), we also try and eat brown rice when we can. As Wikipedia tells us:
Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content.
When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.
Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it “enriched”, as food suppliers in the US are required to do by the Food and Drug Administration.
One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.
Among other key sources of nutrition lost are small amounts of fatty acids and fiber.
While we enjoy the nutty taste of brown rice instead of white in such dishes as Fried Rice, when I’ve tried making Spanish-style Rice rice with brown rice instead of white, I’ve not really enjoyed it.
So, I started Googling, and I got inspired by some recipes for Brown Spanish Rice where the rice dish was baked.
Thinking that that might make all the difference, I tried baking my rice along with the enchiladas, and I must say that for me, that makes all the difference — it makes for yummy Brown Spanish-Style Rice.
And peoples, it is YUMMY!
You can cook up the brown rice as per package directions and then continue on to make the Spanish-Style Rice, or you can use leftover brown rice in this dish. I’ve also added in a can of beans, rinsed and drained, to make a combined rice and beans dish.
However you make it, you’ll find yourself singing “Mrs. Brown, You’ve Got a Lovely Daughter” while making it. 😉 (Go on, take less than 3 minutes from your day and play it — you know you want to!)
Brown Spanish-Style Rice (Adjust to make as much or as little as you want based on the amount of rice you use)
- Desired amount of brown rice (make specifically for this recipe as per package directions or use cold, leftover brown rice)
- Desired amount of salsa, diced tomatoes, Rotel tomatoes, taco sauce, or tomato sauce
- Splash of vinegar
- Splash of Worcestershire (vegetarians, you can leave this out or use a vegetarian substitute)
- Seasonings to taste: cumin and garlic powder; if you really like it spicy, add in some chili powder, Tobasco, and/or paprika
- Optional Add-Ins: Handful of frozen or canned corn, frozen peas, sliced black olives, diced green chilies
- Grated cheese (optional)
- Lightly oil or spray with cooking spray a casserole dish of appropriate size in relation to the amount of rice you have.
- Season to taste with a splash of vinegar, dash of Worcestershire sauce, and seasonings (including optional add-ins) to taste.
- Stir in salsa, diced tomatoes, taco sauce, or tomato sauce to taste (remember, some of it will cook away, you want just enough that it won’t be dry, but not so much that it will be soggy).
- Bake at 350F until cooked through and desired consistency — generally 30 to 45 minutes.
- Before serving, sprinkle with some grated cheese, if desired. Refrigerate leftovers.