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Mexican Rice Recipe With Brown Rice

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Mexican Brown Rice Recipe Cookie and Kate
Mexican Brown Rice Recipe Cookie and Kate from cookieandkate.com

Description

This Mexican rice recipe with brown rice is a healthier version of the traditional Mexican rice that is usually made with white rice. Brown rice is an excellent source of fiber, vitamins, and minerals, making it a nutritious and delicious addition to any meal. This recipe is easy to make, and it is perfect for a quick weeknight dinner or a weekend feast with family and friends.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to chop some vegetables, rinse the rice, and prepare the seasoning mix.

Cook Time

The cook time for this recipe is about 45 minutes. The rice needs to simmer for about 35-40 minutes to absorb all the flavors and become tender.

Ingredients

  • 1 cup of brown rice
  • 1 3/4 cups of water
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup of tomato sauce
  • 1/4 cup of chopped fresh cilantro
  • Lime wedges, for serving

Equipment

  • A medium saucepan with a lid
  • A cutting board
  • A sharp knife
  • A wooden spoon
  • A measuring cup

Method

  1. Rinse the brown rice under cold water and drain it.
  2. In a medium saucepan, heat the olive oil over medium-high heat.
  3. Add the chopped onion, red bell pepper, green bell pepper, and jalapeno pepper, and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
  4. Add the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper, and cook for 1-2 minutes, stirring constantly, until fragrant.
  5. Add the rinsed brown rice to the saucepan and stir until the rice is coated with the seasoning mix.
  6. Add the tomato sauce and water, and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 35-40 minutes, or until the rice is tender and the liquid has been absorbed.
  8. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes.
  9. Fluff the rice with a fork, and add the chopped cilantro.
  10. Transfer the Mexican rice to a serving dish, and serve with lime wedges on the side.

Notes

  • You can add some frozen peas, corn, or black beans to the rice during the last 10 minutes of cooking for extra flavor and nutrition.
  • You can also use vegetable broth instead of water for a richer taste.
  • This Mexican rice recipe with brown rice is vegan, gluten-free, and dairy-free.

Nutrition Info

This recipe makes 4 servings. Each serving contains:
  • Calories: 220
  • Protein: 4g
  • Fat: 5g
  • Carbohydrates: 43g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 330mg

Recipe Tips

  • Make sure to use a heavy-bottomed saucepan to prevent the rice from sticking to the bottom.
  • Do not lift the lid while the rice is simmering, as this will release the steam and affect the cooking time.
  • If you prefer a spicier rice, you can leave the seeds in the jalapeno pepper, or add some hot sauce or red pepper flakes to the seasoning mix.
  • Leftover Mexican rice can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.

Enjoy!


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