Spanish Rice


  • 2 c. uncooked brown rice
  • 2 tsp. oil
  • 1/4 large onion, finely chopped
  • 1/4 medium red or green pepper, finely chopped
  • 1/4 c. green Spanish olives, finely chopped
  • 1 small tomato, finely chopped
  • 2 cloves garlic
  • 1 1/2 tsp. chicken style seasoning
  • 1 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 3 c. water
  • 1 8-oz. can tomato sauce


Place brown rice into a dry skillet and toast over medium-low heat for a few minutes, or until rice becomes whiter in color. Remove rice and set aside.

Add the oil to the skillet, along with the onions and peppers. Sauté for a few minutes, then add olives, tomatoes and garlic. Add seasonings.

Add water and tomato sauce and bring to a boil. Add and stir in rice, cover and simmer for 45 minutes to 1 hour.

Browse Cook(s): Stephanie Howard
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.