Healthy Brown Mexican Rice

I’m a big flavor kind of gal, and this recipe has it! Fire roasted diced tomatoes, garlic, cumin, chili powder, cilantro, lime, and just the right amount of kick from some jalepeno are just a few of the ingredients that make this dish so flavorful!
Mexican food has always been one of my favorite cuisines, however most of the time when we go out to a Mexican restaurant I end up feeling a little disappointed by their rice. It’s usually bland, sometimes mushy or dry, and often leaves me feeling unsatisfied. Plus, it’s ALWAYS made with white rice. Blah. If you haven’t already, you need to convert to brown rice folks. Why? Well for starters, brown rice is low in density. This means that brown rice can make you full faster while consuming fewer calories. NEED I GO ON??? Also, brown rice facilitates slow sugar release, which is why you feel like poop (yep. I said it.) after eating a bunch of white rice. Brown rice is also super rich in fiber, selenium, and shown to reduce the risk of diabetes. Have I converted you yet?? Okay, okay, I’ll get off my soap box. Sorry for all of you white rice lovers out there, no disrespect.

Healthy Brown Mexican Rice 

Ingredients

•     2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
•     ¼ cup extra-virgin olive oil
•     2 cloves garlic, roughly chopped
•     1 small yellow onion, root end trimmed and quartered
•     2 ½ cups vegetable broth
•     1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
•     2 cups long-grain brown rice (do not rinse!)
•     1 teaspoon salt, to taste
•     1 tablespoon tomato paste
•     1 lime, sliced into wedges, for serving
•     Red pepper flakes, optional, for extra heat
•     ½ cup finely chopped fresh cilantro

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
2. Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
3. Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you’re using fresh tomatoes that aren’t super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
4. Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don’t worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
5. Stir in the cilantro and season to taste with additional salt, if necessary (I often add another ¼ to ½ teaspoon). If you’d like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.

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