There are countless ways to cook rice. It’s one of the most common foods in the world. It’s a major part of the diet of many cultures, from the Far East to South America. I happen to love brown rice myself, and I enjoy finding new ways to cook, spice, serve, and eat it.
This is why I was thrilled when my good friend Dave Ruel asked me to post his Spanish Rice Recipe on this blog. This is taken from the Metabolic Cooking program, which Dave co-wrote with Karine Losier. This is a program which I highly recommend to anyone who wants to cook their own fat burning suitable food quickly and easily.
This is a side-dish so it should go pretty well with any main course that you care to prepare. It may also serve as a snack, if you’re the sort of person, like me, who likes eating small meals frequently.
Let’s first see how the dish looks when it’s done. Knowing what you’re working towards will get you into the kitchen to make this dish in no-time:
Let’s begin with the ingredients for this lovely dish. This is enough for 4 servings:
- 3/4 cups of brown rice.
- 1 diced tomato.
- 1/4 cup of finely chopped onion – I should note that I dislike onion, so I don’t use it. However, it is part of Dave’s original recipe.
- 3/4 cup of low sodium chicken broth – this is where much of the taste comes from.
- 3/4 cup of water – To keep the dish from becoming too dry.
- Pepper and salt – This is by your own taste. I love pepper and I try to get by with as little salt as possible, so I usually put in more pepper than salt. However, it is a personal choice.
My own additions: you can sprinkle some sunflower seeds on top of the dish when it’s done or add a dash of parsley for a little extra color. You may also choose to slice a carrot to small pieces and add that too. It will give more taste to this dish. You can play with this dish and experiment.
1. Grab a pot. Add the rice and water to it.
2. Start cooking the rice. Keep in on the stove until it starts to boil. Use a medium heat and don’t cover the put. You want a slow boil.
3. Once the water is boiling, turn down the heat and add the rest of the ingredients to the pot.
4. Cover the pot while making sure to leave an opening through which the steam may escape.
5. Cook the mix until all the water has been absorbed into the rice and when you feel, with a fork, that it is ready.
6. Add the seeds or the carrots, or whatever additional item you want to sprinkle on top of the dish.
Calories and Nutrients
Let’s see what is the caloric and nutrient composition of this dish. Note, if you add any of my suggested additions, the calorie amount will be higher.
So, for Dave’s original recipe, here is the nutrient breakdown for each serving (remember, you’re making enough for 4):
- 1 gram of fat
- 2 grams of protein
- 30 grams of carbohydrates
- 137 calories in total.
As you can see, this is a pretty light dish. This isn’t something that can replace a complete meal, but it is a great snack. You can check out some more of Dave’s recipes here: Metabolic Cooking recipes by Dave Ruel or go straight to his blog at The Muscle Cook.
This is a dish that can be made for home or taken with you to work. It’s not hard to make, takes little preparation time, and is very tasty. I love brown rice because it’s a complex carb and is considered very healthy. I hope that you like this dish. If you’ve got any ideas on how to make this dish even better, add a comment below.