Mexican Brown Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
1 small yellow onion, root end trimmed and quartered
2 cloves garlic, roughly chopped
¼ cup extra-virgin olive oil
2 cups long-grain brown rice (do not rinse!)
1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
2 ½ cups vegetable broth
1 tablespoon tomato paste
1 teaspoon salt, to taste
½ cup finely chopped fresh cilantro
Red pepper flakes, optional, for extra heat
1 lime, sliced into wedges, for serving
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Directions: |
Directions:Preheat the oven to 375º F. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. Measure out 2 cups of the tomato mixture.
Warm the olive oil in a medium Dutch oven until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for 2 to 3 minutes.
Add the vegetable broth, tomato mixture, tomato paste, and salt. Stir to combine and bring to a boil.
Cover the pot and place oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
Stir in the cilantro and season to taste with additional salt. 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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Number Of
Servings: |
Number Of
Servings:6-8 servings |
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Notes: |
Personal
Notes: You can replace the blended tomato/onion/garlic mixture with 2 cups mild red salsa (Cut out 1/2 the salt).
Rinsing the brown rice causes it to stay crunchy no matter how long you cook it. .
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