Recipe: Appetizing Alt. Mexican Rice [Brown Rice]

Alt. Mexican Rice [Brown Rice]. I've attempted to make Mexican rice with brown rice many times and ended up with uncooked rice, so I wanted to share the secret to making healthy Mexican rice that comes out fully cooked. ♡ Quick Mexican Brown Rice. This Mexican inspired side dish is perfect for those nights. It's super quick and much healthier than using a boxed pre-seasoned rice (also MUCH lower in sodium and made with real fresh veggies as opposed to dehydrated ones).

This Mexican brown rice with tomatoes is healthy because. it contains whole grain brown rice. Whole grains are rich in dietary fiber; it contains black beans. Black beans are the source of good protein compared to meat, especially red meat; And it does not contain added saturated fat from butter or cheese. You can cook Alt. Mexican Rice [Brown Rice] using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Alt. Mexican Rice [Brown Rice]

1. Prepare 1 of pan with a lid.
2. You need 1 1/2 cup of brown rice.
3. It's 4 cup of vegetable or chicken broth.
4. You need 8 oz of can tomato sauce.
5. Prepare 1 medium of onion, diced.
6. It's 2 of bell peppers, diced.
7. It's 1 cup of peas (I used frozen).
8. It's 4 clove of garlic, finely diced.
9. It's 1 tsp of ground cumin.
10. It's 1 tsp of turmeric.
11. Prepare 1 tsp of oregano (I used dry leaves).
12. It's 1/4 tsp of or more chili powder to taste.
13. It's 1 tsp of garlic powder.
14. Prepare 1 of salt and pepper to taste.
15. It's 2 tbsp of olive oil (enough to coat pan).

This tomato rice is prepared in. Add the rice and stir until the rice gets heated. Add remaining ingredients, stir well, reduce heat and cover. Brown rice is cooked with onions, tomatoes, garlic, and jalapenos making this Mexican Rice so flavorful and delicious!

Alt. Mexican Rice [Brown Rice] instructions

1. Coat a heated pan well with oil, sauté onions and peppers on medium heat until onions are lightly browned. Add and sauté garlic..
2. Stir in peas and cook for 2-3 minutes. If necessary, reduce the heat while you prepare the other ingredients..
3. Stir in spices- cumin, turmeric, oregano, chili powder, salt, pepper. (I added spices to the veggies, but they could probably be added to the broth mixture instead if preferred.).
4. Mix tomato sauce and broth in a separate container. (This mixture can be microwaved briefly so heat isn't lost when it's eventually added).
5. Add the brown rice in a somewhat uniform layer over the sautéed veggies. Do not stir. Keeping the rice on top will help the rice cook more uniformly and prevent intermittent uncooked rice..
6. Gently pour broth and tomato sauce mixture over the rice..
7. Cover pan with lid and simmer on medium heat. For a tighter seal, cover pan with foil and then firmly place the lid over it..
8. Brown rice will take about 40 minutes to cook..
9. If there is still too much liquid after the rice has cooked, uncover the pan, stir, and allow liquid to evaporate on low heat..
10. Mix finished rice and veggies so they're uniformly distributed throughout the rice..

A great side dish for Cinco de Mayo! And it is an especially happy Friday because it is Cinco de Mayo and Derby weekend. Aka lot of delicious food and great drinks. Brown rice: It takes longer to cook but tastes really great in this recipe. The brown rice provides a nutritious, fiber-packed alternative to white rice, and the cilantro and the lime gives this dish an extra dash of delicious Mexican flavor.