Ah, rice. It’s a simple, filling, economical, and healthy side item that can take on many flavors and textures. It can be sweet (rice pudding) or savory (charred corn risotto, anyone?) or both at the same time (biryani, for instance). When mixed with beans, it is a powerhouse of amino acids, fiber, protein, and overall tasty goodness. There’s a reason why it’s so prolific in so many different cultures and cuisines. Lots of reasons, actually.
Brown rice and white rice are nutritionally pretty similar, although brown rice comes in slightly ahead in what it offers without enhancement assistance. White rice is basically brown rice with a couple/three layers removed and then companies tend to “enrich” these grains to put back some of the nutrients that were lost. So you’re not experiencing a large fall-off in nutrition if you prefer white rice over brown, but it requires a proactive approach from growers/sellers to get there. People often say brown rice is not their favorite thing because it’s bland or dry, but I guarantee you this Cuban mojo-style rice will not lack for flavor and the black bean juice that the rice soaks up ensures that your end product will be anything but dry.
Brown rice and white rice are nutritionally pretty similar, although brown rice comes in slightly ahead in what it offers without enhancement assistance. White rice is basically brown rice with a couple/three layers removed and then companies tend to “enrich” these grains to put back some of the nutrients that were lost. So you’re not experiencing a large fall-off in nutrition if you prefer white rice over brown, but it requires a proactive approach from growers/sellers to get there. People often say brown rice is not their favorite thing because it’s bland or dry, but I guarantee you this Cuban mojo-style rice will not lack for flavor and the black bean juice that the rice soaks up ensures that your end product will be anything but dry.
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