Originally Posted by taxlady
It does sound good, but I'll have to modify it for brown rice.
I use brown rice most often, too. Here's a pic I dug up using Uncle Ben's Whole Grain Brown Rice for 'Spanish' rice not too long ago. It worked great, just took a little longer to cook. It wasn't authentic Spanish rice or Mexican rice (and there is a difference) but if what you're looking for is a rice dish to accompany a Mexican themed dinner, you can't go wrong with winging it.
I do it all the time....more tomatoes, less tomatoes...cumin or not, sometimes some turmeric for more 'yellow', sometimes not. LOL This one was made with a homemade pico de gallo, as I didn't have any salsa.
I highlighted Kay's post about sautéing rice before cooking it, because it really does help eliminate the starch and makes for a much nicer, fluffier rice.