I’ve always enjoyed Spanish rice since I was a kid, especially alongside enchiladas or tacos at so many Mexican restaurants. As I grew into cooking so many years ago, I began to make my own using brown rice, instead of white, for added fiber and a nuttiness that’s unique. My Mexican-style brown rice is a simple one-pot dish that’s made on the stove top with just a few pantry ingredients and tastes so delicious all by itself, or can be served with almost any type of protein.
It all starts with good brown rice. My brown rice of choice is brown basmati because of the aroma when steamed in a pot. What turns regular rice into Mexican-Style is some added chunky salsa and a chili pepper for a kick of heat, not to mention starting with some sauteed onion, and a clove of garlic to layer on flavor. This recipe is super simple to make at any mealtime and the leftovers reheat nicely in the microwave the next day for lunch. You could even spoon this rice into bell peppers with a some shredded jack cheese for a tasty vegetarian-take on stuffed bell peppers.
1/2 white or yellow onion, diced
1 small clove garlic, minced
1 teaspoon salt
1 cup brown basmati rice, or any brown variety
1/2 cup chunky salsa, I used medium
1/2 red jalapeno or fresno chili with seeds
oil for cooking
cilantro and lime for garnish, if desired
- In a small saucepan over medium heat, add 2 teaspoons oil, onions and garlic. Sauté for 3 minutes and add rice. Stir and cook for 2 minutes to toast rice.
- Add salsa and 1 1/2 cups water, stir. Allow rice to reach boiling, then add chili. Cover with lid and reduce heat to low/simmer. Cook for 40 minutes.
- Remove lid and fluff rice with fork. Spoon into a serving bowl and top with cilantro and squeeze with lime wedges, if desired. Enjoy!