Mexican Brown Rice

I think most of us know, or at least have heard, that we should eat more whole grains (brown) vs refined grains (white). The reason for this is because whole grains are just that, they are ‘whole’. In order to make a product refined or ‘white’, during the milling process the grain is stripped of it’s germ and bran, which contain lots of fiber and vitamins, only leaving the starchy endosperm. They take out the germ and bran because it gives it a finer texture and it extends the shelf life. At first, I didn’t really like the taste of whole grain products, but over the years we’ve learned ways to cook with these foods and I now love them all! My husband still doesn’t like whole wheat pasta, but he’s okay if I do half whole wheat, and then top it with a yummy sauce. But I’m not sharing a pasta recipe here. This is a brown rice I like to cook whenever we eat Mexican foods.

I always add in onion(or dehydrated onion if I don’t have a fresh onion), a can of diced green chiles, and a few spices. If I have cilantro, I’ll put that in, and sometimes I’ll puree a couple of tomatoes and add that in as well. I enjoy changing things up a little, adding a little variety. So, here is a basic recipe for what I do, but just know you can have some freedom and  add in some tomatoes for a more red looking mexican rice, or some chopped up cilantro.

Brown rice cooks longer than white rice so plan that into your day because you’ll need about an hour: a few minutes to get all your ingredients out and in the pan, and then allow it to cook until all the water is absorbed, about 45 minutes.

THE RECIPE:

Mexican Brown Rice

2 1/2 c water
1 c brown rice
1 can diced green chiles
1/2 tsp cumin
1/2 tsp salt
2 tsp/clove minced garlic
1 Tbsp butter
1/4 onion, chopped
1 tsp chicken or vegetable bouillon(optional)
1/4 bunch cilantro, chopped (optional)
2 tomatoes, pureed in blender (optional)

Place rice in a large pan on the stove. Add water and optional bouillon and bring to a boil. Reduce to a simmer. Add remaining ingredients. Stir together. Cover and cook until rice is done, about 45 minutes. Fluff with a fork. You can refrigerate leftovers for several days or freeze leftovers in a ziploc bag for a couple of months.

Mexican Brown Rice is great with:

Black or Pinto Beans
Tacos
Burritos
Black Bean Layered Enchiladas
Quesadillas
Fajitas(pictured below)
Mexican Pizza (pictured below)

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7 Comments

Filed under Dinner, Lunch, Snacks/Sides/Appetizers, vegan

7 responses to “Mexican Brown Rice

  1. Pingback: Cooking Black and Pinto Beans | Real Foods Mom

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  3. Shayla

    E! YOU are amazing! I will cook these next week!

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