Mexican Brown Rice (Print Version)
# Ingredients:
→ Fresh Ingredients
01 -
1 lime, sliced into wedges to serve on the side
02 -
½ cup finely chopped fresh cilantro
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1 medium jalapeño, finely minced and deseeded
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2 cloves of garlic, roughly cut into pieces
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1 small yellow onion, quartered with the root cut off
06 -
2 medium fresh tomatoes or a 15-ounce can of diced tomatoes (undrained)
→ Pantry Items
07 -
1 teaspoon salt (taste and adjust as needed)
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1 tablespoon tomato paste
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¼ cup extra-virgin olive oil
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Red chili flakes (optional, for an extra kick)
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2½ cups vegetable broth
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2 cups long-grain brown rice (don't rinse it!)
# Instructions:
01 -
Kick things off by setting your oven to 375°F. Toss the tomatoes, garlic, and onion into a blender or food processor. Blend those until they're nice and smooth. You'll only need 2 cups of this mixture, so measure it out!
02 -
Heat your Dutch oven on medium heat and pour in the olive oil. Once it's hot, stir in the brown rice and minced jalapeño. Cook for around 2-3 minutes, stirring here and there, to bring out their flavors.
03 -
Carefully pour in the broth—be ready for some splashes—then add in the tomato mixture you prepped earlier, the salt, and the tomato paste. Mix everything well, then turn up the burner to medium-high to get it bubbling.
04 -
Put the lid on and move the pot into the oven. Let it bake for 75 to 90 minutes, giving the rice time to soak up the liquid and soften. If it looks dry at the end, that’s totally fine—it’s supposed to be that way!
05 -
When it's done, stir in the cilantro and adjust the salt (a pinch or two more might be needed). If you like heat, sprinkle on some red chili flakes. Add lime wedges for a burst of freshness and dig in!
# Notes:
01 -
Save time by swapping in 2 cups of mild salsa, but don’t forget to use half the salt upfront.
02 -
For a heartier version, mix in a can or two of drained black beans after baking.
03 -
This dish freezes like a dream—just let it fully cool before sealing it up in freezer bags.
04 -
Quick tip: Skipping the rinse on the rice is key to keeping it from turning mushy!