Mexican Brown Rice
Fit for a Fiesta!
Table of Contents
As a wholesome spin on a Tex-Mex classic, this rice adds a unique nuttiness to your dinner table. It can be dressed up with chunky salsa, cilantro, and/or jalapeños; but whether you’re going spicier or greener, the potential “wins” for this easy one-pot dish are seemingly endless. It could very well be the next family favorite in your home…
Not only is it easy to make; it’s also quite affordable, especially when compared to Mexican takeout. The ingredients are common staples in most homes, and so you won’t need to go looking very far to find what you need. In a pinch, it can be the perfect base for a hearty meal and an easy introduction to Mexican food for family and friends.
Is Mexican Brown Rice Healthy?
Brown rice is typically considered healthier than white rice because it’s higher in fiber and iron. However, it’s important to ensure the rice’s quality and purity by buying organic and rinsing the rice before cooking it. Overall, this dish is healthier than most because it’s made with a whole grain and no unhealthy additives.
Furthermore, this dish is gluten-free and vegan, and so it can be used as a base for nearly any meal – no matter the dietary preferences.
Mexican Rice vs. Spanish Rice
While at first glance there seems to be no difference, Mexican rice is actually fluffier and less sticky than Spanish rice. It’s also more colorful, enriched by the warm orangey cumin; whereas Spanish rice is known for its bright yellow. With such a subtle contrast between flavor and texture, these dishes seem identical, but this recipe is especially unique for its use of brown rice and its potential for many kinds of different toppings and pairings.
INGREDIENTS
- 1 tablespoon olive oil
- 2 cups uncooked brown rice
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon ground cumin
INSTRUCTIONS
Sauté
Heat oil and sauté rice.
Simmer
Add liquids and spices, then simmer.
Serve
Fluff rice and serve as a side.
Devour!
FAQs & Tips
Leftovers can be stored in the refrigerator for up to 5 days. To reheat, you can either microwave and stir every 30 seconds; or you can sauté on the stove with a bit of avocado oil and any special additions- making a kind of Mexican fried rice. This dish can also be repurposed in Chicken Mexican Rice Casserole, so when you have the time and space to make it, don’t hesitate!
While this will change the overall texture, white quinoa does make a yummy protein-packed alternative to rice. It carries a similar nutty flavor to brown rice and blends well with the recipe’s spice profile. Other grains you might want to experiment with would be corn or barley. (Keep in mind that barley is not gluten-free.)
This brings out its rich, nutty flavor and makes it less likely to stick together. You could also prep and chill the brown rice at least a day prior to making the whole recipe, which would ensure its fluffy, free-flowing texture.
Serving Suggestions
As you can see, this recipe makes the perfect base for nearly any dish, and so there are several options to choose from. One of my favorites would be these heavenly Twice Baked Mexican Sweet Potatoes, which offer a unique twist to your Tex-Mex breakfast or brunch.
Another great option (and more of a classic pairing) is Green Chicken Enchiladas, which are equally full of protein and fantastic flavor. Lastly, you could try topping this rice with Three Bean Mexican Salad, making a bright kind of “Tex-Mex Buddha Bowl”. This can be topped with your favorite hot sauce or salsa, sliced avocado, or fresh cilantro. Have fun and enjoy your fiesta!
Mexican Brown Rice
Ingredients
- 1 tablespoon olive oil
- 2 cups uncooked brown rice
- 2 cloves garlic minced
- 1 cup tomato sauce
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon ground cumin
Instructions
- Heat the olive oil in a large skillet over medium heat for 30 seconds.
- Add the brown rice to the skillet, stirring until evenly coated, and cook for 3 minutes, stirring frequently.
- Mix in the minced garlic and cook for an additional 30 seconds.
- Pour in the tomato sauce, vegetable broth, and cumin, stirring to combine.
- Increase the heat to high, cover with a lid, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 45 minutes, or until the rice is tender and the liquid has been absorbed.
Nutrition
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