Mexican Brown Rice

Happy holidays! I’m tremendously thankful for you all. Thank you for being patient with me on this rice recipe that I promised you last week. I made this rice about six times as I was packing up all of my stuff. Want to guess how many jars of coconut oil I’ve found after unpacking in a larger kitchen with ample cabinet space?
Seven. Seven jars of coconut oil. Seems excessive to me, does it seem excessive to you? I’m stocked for a while.

I’m excited to finally share this healthier Mexican rice recipe with you. To tell you the truth, I rarely get excited about Mexican rice when I’m eating out. It tends to be a little mushy and a little bland. Since they make it with white rice, eating that rice is a sure-fire way for me to feel cranky-hungry a few hours later. I often just ask for more beans instead.

So, a Mexican rice recipe wasn’t on my radar to make until Mallika emailed to request it a few months ago. Here it is, Mallika! Mine calls for long-grain brown rice, which is lightly toasted in oil for extra flavor and separation.

Then, you just bring the rice to a boil with rich, tomato-y broth (you can use ripe tomatoes or canned) and bake it in the oven for perfectly fluffy Mexican rice with amazing flavor. I adapted this recipe from America’s Test Kitchen, and found that I could decrease the amount of oil used and increase the oven temperature to speed up the cooking process.

Mexican Brown Rice
This is delicious. I just started using this site as a resource in my weight loss journey and I love it and the books. I cooked this with the slow cooker taquitos and everyone loved it.

Prep Time : 5 mins
Cook Time : 5 mins
Total Time: 10 mins

Ingredients

•     4 cups cooked brown rice, if frozen, heated
•     2 garlic cloves, minced
•     ½ medium onion, finely diced
•     1 jalapeno, seeds and membrane removed, minced
•     2 medium plum tomatoes, small dice
•     1 teaspoon olive oil
•     2 tablespoons tomato paste
•     ¼ teaspoon cayenne pepper
•     ¼ teaspoon smoked paprika
•     ½ teaspoon cumin
•     1 teaspoon kosher salt
•     5 lime wedges, for serving
•     Freshly ground black pepper, to taste
•     chopped cilantro, optional

Instructions

1. Heat the cooked rice. Set aside.
2. Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.
3. Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

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