Mexican Rice
A flavorful Mexican rice made with brown rice, tomato, and spices — great as a side dish or burrito bowl base.
- Servings
4 - Prep Time
5 - Cook Time
45
Ingredients
- 1 cup brown rice, rinsed
- 2 cups low-sodium vegetable broth
- 1/2 cup tomato sauce (or blended diced tomatoes)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp sea salt (or to taste)
- 1/4 cup frozen peas (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1/2 lime (optional)
Instructions
- In a medium pot, sauté the onion in a splash of water over medium heat for 3–4 minutes until soft. Add garlic and sauté 30 seconds more.
- Add rice, tomato sauce, broth, cumin, chili powder, paprika, and salt. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes until rice is tender and liquid is absorbed.
- Remove from heat. Let sit covered for 5 minutes, then fluff with a fork.
- Stir in peas, cilantro, and lime juice if using. Adjust seasoning as needed.