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Mexican Brown Rice

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

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)

    • 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.

    Find it online: https://mekara.info/mexican-brown-rice-recipe-simple-delicious/