• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chef Shiv

Recipes & Tips for Tasty, Nutritious Eating

  • Recipes
  • Tips
  • Contact

Easy Mexican Brown Rice

April 27, 2018 2 Comments

Jump to Recipe Print Recipe

Easy Mexican Brown Rice | Chef Shiv

This flavorful rice is the perfect simple addition to any Mexican-inspired meal (Cinco de Mayo is next Saturday btw!). All you need is a can of tomatoes, some spices and garlic to take your rice to the next level.

I first made it to serve alongside fish tacos but lately I’ve been loving it in Chipotle-style grain bowls with greens, vegetables, avocado, etc. Last night I added Cookie + Kate’s Easy Refried Beans (I used black) into the mix — yum. I’ll post some more recipes along these lines soon!

I mostly cook with brown rice for the added whole-grain nutritional benefits — mainly more fiber. You can modify this recipe for whatever kind you have, but if you’re intimidated by brown rice or still trying to get used to it, this is a great way to try it! With the tomatoes and other flavors, you won’t even notice a difference 🙂

p.s. See this post for the best way I discovered to cook plain brown rice.

Have a great weekend!

Easy Mexican Brown Rice | Chef Shiv

Easy Mexican Brown Rice

This is a great hands-off side to serve with any Mexican-inspired meals.
5 from 1 vote
Print Recipe
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Side Dish
Cuisine Mexican
Servings 4 - 6

Ingredients
  

  • 1 tbsp olive oil
  • 1 ¼ cup brown rice - I use Lundberg Organic Brown Basmati
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 large garlic clove, pressed or minced
  • 2 cups vegetable broth, or water
  • 14.5- oz can crushed tomatoes - I use Muir Glen Organic Fire Roasted

Instructions
 

  • In a medium saucepan, heat about 1 tbsp olive oil over medium-low heat. Add rice and cook, stirring occasionally, until golden brown and fragrant - about 5 mins.  
  • Add spices and garlic; stir and cook for another 1-2 mins.
  • Stir in broth and full can of tomatoes; bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer for 45 minutes (see note below). Shut off the heat and let steam (with the lid on) for about 10 minutes. Fluff with a fork and serve.
  • This rice keeps in the fridge for about a week - reheat in the microwave and add a splash of water if it dries out. It also freezes well (thaw overnight in the fridge or for a couple of hours at room temperature).

Notes

The directed cook time for Lundberg Basmati Rice is 40 minutes but I’ve found that 45 is perfect for how I like it (a bit softer but still firm). If you’re using another kind of rice, follow the package instructions and test before you steam it.

Filed Under: Appetizers & Sides Tagged With: easy, leftovers, make ahead, Mexican, vegan

Previous Post: « Peanut Butter Chocolate Granola
Next Post: Carrot Cake Smoothie »

Reader Interactions

Comments

  1. Michele

    May 11, 2018 at 7:59 am

    Loved this! Rice came out perfect. Tom loved it and he is very picky! Served it with baked pork chops and your coleslaw.

    Reply
    • Siobhan

      May 11, 2018 at 11:42 am

      Great!! It’s one of our favorites too – I actually pulled a container out of the freezer this week and it was just as good!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *






Primary Sidebar

Top Recipes

  • 15-Minute Protein-Packed Banza Pasta with Veggies
  • Mango Creamsicles
  • Mediterranean Pasta Salad with Tzatziki
  • West African Peanut Soup
  • Favorite Banana Bread

All Categories

  • Appetizers & Sides
  • Breakfast
  • Mains
  • Salads
  • Seafood
  • Smoothies
  • Sweets
  • Tips
  • Vegetarian

Copyright © 2025 · Chef Shiv