Mexican Brown Rice

Posted by Jill on February 1, 2013 in Daniel Fast, Food, Healthy Dishes, Side Dishes | 2 comments

This recipe is very basic. You can pretty much anything you want it. This time I added corn and a splash of fresh lime juice. Next time I want to add black beans and cilantro. Wow. My mouth is watering now just thinking about it.

I honestly wasn’t sure what to expect when starting this recipe. There are a ton of Mexican Rice recipes out there but they’ve always disappointed me.

This Mexican Brown Rice wasn’t disappointing at all. In fact, it’s the best Mexican Brown Rice I’ve ever had. And that’s saying a lot. If you make this, you will love it! It’ll be an instant hit with your family. My kids just gobbled it up, so you know it’s good!

Mexican Brown Rice

recipe adapted from Delightful Repast

Ingredients:

• 3 & 1/2 cup water or chicken broth (I did half and half)
• 3/4 tsp salt
• 2 & 1/2 cups brown rice
• 1/3 cup olive oil
• 1/3 cup tomato sauce
• 1 clove garlic
• canned corn, black beans, peas, cilantro, lime (optional)

Directions:

1. In a medium-sized saucepan, put your water and salt. Bring to a simmer, and let go while browning the rice.
2. In a large-sized saucepan, add the rice, olive oil, and garlic clove. Brown on medium heat until rice is browner, about 15-20 minutes. Make sure you keep an eye on it. Mine started to brown quickly. When done, remove garlic clove.
3. Slowly add the tomato sauce to the rice, and mix. Then add the water to the rice and bring to a boil. Stir once and then put a lid on it and reduce heat to low. Leave undisturbed until water is gone and rice is tender, about 20-30 minutes. (Mine took the full 30 minutes.) I threw in my corn when there was about 10 minutes left with the rice.
4. Take a peek and make sure the rice is done. If it is, let sit off the heat for 10 minutes.
5. Garnish, serve and enjoy!

– Jill

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