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.