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