Description
Mexican Brown Rice is a vibrant, savory side dish with fluffy grains, bold spices, and rich tomato flavor, perfect for rounding out any meal.
Ingredients
- 1 cup long grain brown rice
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups chicken or vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup frozen peas or corn
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the brown rice and toast for a few minutes, stirring constantly, until lightly golden.
- Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds more.
- Stir in the tomato paste, cumin, chili powder, salt, and pepper until well combined and fragrant.
- Pour in the broth, stir, and bring to a simmer. Reduce heat to low, cover, and cook for 35–40 minutes, or until the rice is tender and the liquid is absorbed.
- Turn off heat and let the rice sit, covered, for 5–10 minutes. Stir in frozen peas or corn and let them warm through. Fluff with a fork and top with chopped cilantro if using.
Notes
- Top with green onions, red bell peppers, or lime wedges for added color and flavor.
- Pairs well with grilled meats, burritos, fajitas, or chili.
- Serve in bowls with beans, avocado, and salsa for a burrito bowl.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat with a splash of water, covered, in the microwave or on the stovetop.
- Use white rice for a quicker version; adjust broth and cook time accordingly.
- Add proteins like chicken, beans, or ground turkey to make it a main dish.
- Make it in a rice cooker or Instant Pot using sauté and appropriate cook times.
