If you’re searching for that perfect side dish to round out your meal, Mexican Brown Rice is absolutely what you need in your life. With a gorgeous rust-red hue, fluffy grains, and irresistible blend of savory tomato, bright spices, and a hint of aromatic garlic, this rice knows how to steal the show without upstaging your main course. It’s healthy, hearty, and the best part? It’s easy enough for even a busy weeknight, while delivering all the flavors you can’t get enough of at your favorite Mexican spot. Mexican Brown Rice is the side that leaps from the table and asks to be scooped up—then seconds, and maybe even thirds!

Mexican Brown Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of Mexican Brown Rice lies in how basic ingredients are transformed into something totally special. Each item plays its part, from flavor-building veggies to just the right amount of spice, giving you a dish that’s as vibrant in flavor as it is in color.

Brown rice: The sturdy base—choose long grain for the fluffiest result and slight nuttiness that holds up beautifully to bold flavors.
Olive oil: Gives the rice a lovely sheen and helps toast the grains for that authentic, slightly nutty undertone.
Onion: Adds sweetness and depth, practically melting into the rice as it cooks.
Garlic: For its unmistakable aroma and punch that takes the flavor to a new level.
Tomato paste: Lends the rice its classic color and provides an intense hit of umami.
Chicken or vegetable broth: Infuses every grain with extra savoriness and stops things from ever tasting bland.
Ground cumin: Brings earthy warmth that’s characteristic of Mexican Brown Rice.
Chili powder: Invites a gentle heat and a rich, smoky note—don’t skip it!
Salt and pepper: Essential for seasoning; always taste and adjust at the end.
Frozen peas or corn: For pops of sweet color and freshness tossed in right at the finish.
Fresh cilantro (optional): Scattered over the top, it adds a burst of herbal brightness and a picturesque finish.

How to Make Mexican Brown Rice

Step 1: Toast the Rice

Start by heating olive oil in a large, heavy skillet or saucepan over medium heat. Add the brown rice and stir constantly for a few minutes, making sure each grain gets coated in oil and starts to turn ever-so-slightly golden. This toasting step isn’t just for color; it helps unlock the nutty flavor that makes Mexican Brown Rice so addictive.

Step 2: Build the Flavor Base

Add your chopped onion and cook for another several minutes, stirring occasionally, until it turns soft and translucent. Toss in the minced garlic at this point—just let it sizzle for about 30 seconds, so you don’t risk burning it. The kitchen should already smell incredible!

Step 3: Add Spices and Tomato Paste

Drop in the tomato paste, ground cumin, chili powder, salt, and pepper. Stir well so the paste melts into the rice and onion, creating a brick-red, deeply scented mixture. This is when you’ll see the transformation happen, as the tomato paste intensifies the color and aroma.

Step 4: Pour in the Broth

Pour in your chicken or vegetable broth. Give everything a good stir, scraping any tasty bits up from the bottom. Bring the whole mix to a simmer, then dial down the heat to low, cover tightly, and let it bubble away gently for about 35–40 minutes, until the liquid has been absorbed and the brown rice is tender.

Step 5: Fluff and Finish

Once the rice is perfectly cooked, turn off the heat and let it sit—covered—for 5–10 minutes. This final resting period helps the texture finish up light and fluffy. Next, toss in your frozen peas or corn, letting the residual warmth thaw and brighten them. Finally, fluff with a fork and sprinkle a generous handful of chopped cilantro for a burst of freshness. Your Mexican Brown Rice is ready to serve!

How to Serve Mexican Brown Rice

Garnishes

A sprinkle of fresh chopped cilantro is a classic finishing touch, but don’t stop there if you want extra flair! Sliced green onions, finely diced red bell pepper, or a few lime wedges on the side make the Mexican Brown Rice pop even more on the table.

Side Dishes

This dish is a perfect partner for so many mains: tuck it alongside grilled chicken, steak, or roasted veggies, and watch everyone come back for more. It’s even fabulous scooped into burritos, served under fajitas, or next to a big bowl of chili for an effortless weeknight dinner.

Creative Ways to Present

Take your Mexican Brown Rice up a notch by serving it in individual bowls topped with black beans, avocado, pico de gallo, and maybe a drizzle of hot sauce—it’s an instant burrito bowl! Or, pack it inside bell peppers and bake for a fantastic make-ahead lunch.

Make Ahead and Storage

Storing Leftovers

Cool your Mexican Brown Rice completely, then transfer it to an airtight container. It will stay fresh and tasty for up to four days in the fridge, making it perfect for meal prep or quick weeknight sides.

Freezing

Want to stash some away for later? This recipe freezes beautifully! Spoon the cooled rice into freezer bags or containers, flatten for easier storage, and freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

To bring Mexican Brown Rice back to life, sprinkle with a splash of water and cover before microwaving, or gently reheat in a skillet over low heat. Just give it a stir now and then and cover, so it stays soft and steamy rather than drying out.

FAQs

Is Mexican Brown Rice gluten free?

Yes, as long as you use gluten free broth, Mexican Brown Rice is a naturally gluten free dish and perfect for just about anyone around your table.

Can I use white rice instead of brown?

You can swap in long grain white rice, but you’ll need to reduce the liquid slightly and shorten the cooking time, since white rice cooks faster than brown. The flavor will still be fantastic, though the nuttiness of brown rice is something special.

Can I add protein to make it a main dish?

Absolutely! Stir in shredded chicken, black beans, or cooked ground turkey during the last few minutes of cooking for a one-skillet meal starring Mexican Brown Rice.

How do I keep the rice from sticking?

The key is using enough oil during the initial sauté and not stirring too much after adding the broth. Let the rice steam gently with the lid on, and you’ll end up with perfectly fluffy grains each time.

Can I make this in a rice cooker or Instant Pot?

Yes, you can! In a rice cooker, just toast the ingredients in a skillet first, then transfer and cook as usual. In the Instant Pot, use the sauté function for steps 1–3, then set on high pressure for 22–24 minutes and let the pressure release naturally.

Final Thoughts

If you’re ready to add some serious flavor to your dinner routine, don’t miss making this Mexican Brown Rice at home. It’s easy, comforting, and loaded with authentic taste that just seems to go with everything. Give it a try and see how quickly it disappears from your table!