Mexican Style Brown Rice made with bold spices and wholesome ingredients—a healthy, flavorful side or main dish for any meal.
Spanish rice has always been a favorite alongside enchiladas or tacos at so many Mexican restaurants, but you can prepare a similar side dish right at home. I used brown rice, instead of white for added fiber and a nuttiness that’s so delicious.
This 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 great all by itself, or can be served with almost any type of protein. It begins by using good brown rice. My brown rice of choice is brown Basmati because of the aroma and great texture after cooking.
What turns this fragrant rice into Mexican Style Brown Rice is some added chunky salsa and a chili pepper for a hint of heat. This recipe is super easy to make for any meal and the leftovers reheat nicely in the microwave the next day for lunch. You could also spoon this rice into bell peppers with a some shredded jack cheese for a tasty vegetarian-take on stuffed bell peppers.
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Ingredients
- 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 medium salsa
- 1/2 red or green jalapeno or Fresno chili with seeds
- oil for cooking
- cilantro and lime for garnish, if desired
(Serves 4)
To Prepare:
- 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!
This Mexican Style Brown Rice is delicious with any Mexican meal and it’s super quick and easy to prepare as a side dish and served with grilled meat or fish.
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