Mexican Brown Rice

I still remember the first time I made this Mexican brown rice – the warm, earthy scent of toasted rice mingling with tangy tomatoes and smoky spices filled my kitchen and made me feel like I was right there in a bustling Mexican mercado. This recipe isn’t just your average side dish. What makes this Mexican brown rice stand out is how it balances wholesome whole grains with vibrant, fresh flavors, all while keeping that classic comforting texture we crave. If you’re someone who thinks brown rice can be a little bland or mushy, wait until you try this. Trust me, it’s about to become an absolute staple for weeknight dinners and party sides alike.

Mexican Brown Rice: Why It Works & Ingredients

• 1 cup long-grain brown rice, rinsed well
• 2 tablespoons vegetable oil or light olive oil
• 1 small white onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced fresh tomatoes (or ½ cup canned diced tomatoes)
• 2 ¼ cups low-sodium chicken broth or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt to taste (about ¾ teaspoon)
• Fresh cilantro, chopped (optional for garnish)
• 1 lime, cut into wedges (for serving)

Here’s why this Mexican brown rice works so well: first, I use long-grain brown rice because it keeps its shape and delivers a slightly chewy texture that’s much more interesting than typical white rice. Brown rice also brings a nutty flavor that really complements the smoky spices. Toasting the rice in oil before any liquid goes in adds a layer of richness and a bit of a nutty crunch that you just don’t get if you skip that step. The fresh tomatoes (or good-quality canned if fresh aren’t available) add natural sweetness and acidity that bring the whole dish to life, brightening the earthiness of the rice.

The broth substitutes water to infuse the rice with savory depth, and the cumin, smoked paprika, and chili powder come together to hit all those familiar Mexican flavors—earthy, smoky, and a gentle hint of heat. Using low-sodium broth lets you control the saltiness more precisely, which is key to avoiding an overly salty or dull dish. This combination keeps the rice fluffy, flavorful, and totally irresistible.

Mexican Brown Rice

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Learn how to cook Mexican Brown Rice perfectly every time with simple steps that bring bold flavor and great nutrition to your meals

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 4 servings
• Category: Side Dish
• Cuisine: Mexican

Ingredients

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1 cup long-grain brown rice, rinsed well

2 tablespoons vegetable oil or light olive oil

1 small white onion, finely chopped

2 cloves garlic, minced

1 cup diced fresh tomatoes (or ½ cup canned diced tomatoes)

2 ¼ cups low-sodium chicken broth or vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt to taste (about ¾ teaspoon)

Fresh cilantro, chopped (optional for garnish)

1 lime, cut into wedges (for serving)

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Instructions

Place your brown rice in a fine strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Heat the oil in a medium saucepan over medium heat. Add the rinsed rice and stir constantly for about 4-5 minutes until the grains start to take on a light golden color and release a warm, nutty aroma.

Add the chopped onion to the pan and cook for 2-3 minutes until softened but not browned. Toss in the garlic and cook for 30 seconds until fragrant.

Stir in the diced tomatoes, cumin, smoked paprika, chili powder, and salt. The mixture will look a bit saucy, like a deconstructed salsa.

Pour in the chicken or vegetable broth, bring the whole thing to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid. Let it simmer for about 45 minutes, until the rice has absorbed all the liquid and is tender but not mushy.

Turn off the heat and leave the rice covered for an additional 5-10 minutes. Fluff with a fork just before serving to keep it light and airy.

Notes

A flavorful Mexican brown rice recipe that balances wholesome whole grains with vibrant, fresh flavors and smoky spices for a comforting and tasty side dish.

Mexican Brown Rice: Step-by-Step Instructions

1. Rinse the rice: Place your brown rice in a fine strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
2. Toast the rice: Heat the oil in a medium saucepan over medium heat. Add the rinsed rice and stir constantly for about 4-5 minutes until the grains start to take on a light golden color and release a warm, nutty aroma. This step adds such great flavor—don’t rush it.
3. Sauté the aromatics: Add the chopped onion to the pan and cook for 2-3 minutes until softened but not browned. Toss in the garlic and cook for yet another 30 seconds until fragrant.
4. Add tomatoes and spices: Stir in the diced tomatoes, cumin, smoked paprika, chili powder, and salt. The mixture will look a bit saucy, like a deconstructed salsa.
5. Add broth and simmer: Pour in the chicken or vegetable broth, bring the whole thing to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid. Let it simmer for about 45 minutes, until the rice has absorbed all the liquid and is tender but not mushy.
6. Rest and fluff: Turn off the heat and leave the rice covered for an additional 5-10 minutes. This resting time lets the steam finish cooking the rice perfectly. Fluff with a fork just before serving to keep it light and airy.

Mexican Brown Rice: Tips for Success

• Don’t skip the toasting: It might sound like a small step, but toasting the rice makes a huge flavor difference and stops it from getting mushy.
• Use a heavy-bottomed pot: This helps prevent hot spots and burning on the bottom while simmering for that perfect texture.
• Keep the lid on during simmering: Resist peeking—it’s tempting! Lifting the lid lets out steam and can mess with the cooking process making the rice dry or uneven.
• If your broth isn’t hot, heat it first: Adding warm broth keeps the cooking temperature consistent and ensures even cooking.
• Don’t stir while cooking: Stirring can release starch and make the rice gummy instead of fluffy.

Mexican Brown Rice: Storage & Reheating

Once you’ve enjoyed your Mexican brown rice but still have leftovers (which let’s be honest, is often the case because it’s so tasty), storing it properly is key to keeping its texture and flavor intact. Let the rice cool to room temperature before transferring to an airtight container. Stored in the fridge, it will stay fresh for about 3-4 days.

When you’re ready to reheat, sprinkle a few drops of water over the rice to add a touch of moisture, then cover loosely with a microwave-safe lid or damp paper towel to trap steam. Heat on medium power in 30-second bursts, fluffing in between to break up any clumps. Alternatively, warm it up in a skillet over low heat with a splash of water or broth, stirring gently to revive that fluffy texture. Avoid overheating, or the rice may dry out and become tough.

Mexican Brown Rice: FAQ

Can I make this Mexican brown rice vegan or vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth or even water to keep it plant-based. The spices and tomato make the flavor rich enough that you won’t miss the meatiness of chicken broth.

Can I use white rice instead of brown rice in this recipe?

You can, but cooking times will be different. White rice cooks faster (about 18-20 minutes), so watch the liquid level carefully and reduce the simmer time. The flavor will be just as good, but the texture will be less chewy and nutty than brown rice.

Why do I need to rinse the brown rice?

Rinsing removes the excess starch from the surface of brown rice, which helps prevent it from sticking together and becoming mushy. It also cleans off any dust or debris from packaging.

What if my Mexican brown rice is still crunchy after simmering?

If the rice is crunchy but the liquid has evaporated, add a little more broth or water, reduce heat to very low, and cover tightly for an additional 5-10 minutes. Letting the rice rest after cooking also helps the grains finish softening evenly.

Can I add vegetables or beans to this Mexican brown rice?

Definitely! Adding black beans, corn, or bell peppers increases the nutrition and makes it more of a complete meal. Add these in with the tomatoes and spices so everything cooks together for maximum flavor melding.

Mexican Brown Rice: Nutritional Information

Here’s an approximate breakdown per serving, based on four servings:

• Calories: 210
• Fat: 7g (mostly from the oil)
• Protein: 4g
• Carbohydrates: 33g
• Fiber: 3.5g
• Sodium: 450mg (can be lowered by using low-sodium broth)

Remember, these numbers are estimates and will vary slightly depending on the exact ingredients and portions you use.

Mexican Brown Rice: Final Thoughts

This Mexican brown rice captures everything I love about the cuisine: bold flavors, wholesome ingredients, and that comforting, homey feeling you get with every bite. It’s so easy to make, even after a long day, and it pairs beautifully with just about any main dish, from grilled chicken to roasted veggies to a simple beans-and-cheese plate. Give it a try, tweak it to your taste, and come back here to tell me what you think. I can’t wait to hear how it turns out in your kitchen!