Side view of Spanish Brown Rice on a school lunch tray.

Spanish Brown Rice

Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC.

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
    50
  • Serving Size
    ½ cup

Ingredients

  • 2 cups Onions, fresh, diced
  • 2 teaspoons Vegetable oil
  • 2 quarts Tomato sauce
  • 1 gallon Water
  • 3 pounds, 12 ounces Brown rice, parboiled, uncooked
  • 2 tablespoons Garlic powder
  • 2 tablespoons Cumin
  • 2 tablespoons Paprika
  • 2 teaspoons Salt
  • ¼ cup Hot sauce, prepared
  • ½ cup Green chilies, canned, drained

Directions

  • Lightly coat 2 full size 2-inch steam table pan with food release spray.
  • Sauté onions in vegetable oil until softened.
  • Pour 1 quart tomato sauce and 2 quarts water into each pan. Whisk together.
  • Add 1 pound 14 ounces of uncooked brown rice to each pan.
  • Combine garlic powder, cumin, paprika, and salt. Add 1 tablespoon and 1 teaspoon of spice mixture to each pan.
  • Add 2 tablespoons of hot sauce, 1 cup of cooked onions, and ¼ cup green chilies to each pan. Whisk together to combine.
  • Steam for approximately 25 minutes, or until the rice is al dente.
    *Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  • Fluff with utensil and cover with plastic wrap.
  • Serve ½ cup using a No. 8 scoop.
    *Critical Control Point: Hold for service at 135°F or higher.

Nutrition Facts

  • Serving ½ cup
  • Calories 287
  • Total Fat 3g
  • Saturated Fat 0g
  • Sodium 182 mg
  • Carbohydrates 59g
  • Dietary Fiber 4g
  • Protein 7g