Mexican Brown Rice

Name: Mexican Brown Rice
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained; 1 small yellow onion, root end trimmed and quartered; 2 clove garlic, roughly chopped; ¼ cup extra-virgin olive oil; 2 cup long-grain brown rice (do not rinse!); 1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice); 2½ cup vegetable broth; 1 tbsp tomato paste; 1 tsp salt, to taste; ½ cup finely chopped fresh cilantro; Red pepper flakes, optional, for extra heat; 1 lime, sliced into wedges, for serving

By Cookie and Kate · Cookie and KatePublic

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Healthy Mexican rice that tastes amazing! This recipe is made with brown rice, which is perfectly fluffy after baking in the oven. This isn't a quick recipe, but it does clear the stovetop for use. Check the recipe notes for a shortcut, etc. Recipe yields 6 to 8 side servings.

Prep: 10 min
Cook: 80 min
Total: 90 min
Servings: 6

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Ingredients

For 6 people

Cooking for

2medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
1small yellow onion, root end trimmed and quartered
2 clovegarlic, roughly chopped
0.25 cupextra-virgin olive oil
2 cuplong-grain brown rice (do not rinse!)
1medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
2.5 cupvegetable broth
1 tbsptomato paste
1 tspsalt, to taste
0.5 cupfinely chopped fresh cilantro
—Red pepper flakes, optional, for extra heat
1lime, sliced into wedges, for serving

Steps

1
Preheat the oven to 190°C. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
2
Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
3
Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you’re using fresh tomatoes that aren’t super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
4
Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don’t worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
5
Stir in the cilantro and season to taste with additional salt, if necessary (I often add another ¼ to ½ teaspoon). If you’d like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.

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Per portion

Calories: ~86.4 kcal
Protein: ~5 g
Fat: ~11.2 g
Carbs: ~50 g
Fiber: ~2 g
Sodium: ~295.6 mg

5 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

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