Maybe this recipe is routine for some people, but I cannot imagine it for me. Caramels chocolate bar donut cookie. I do not have a go-to rice recipe so I’ll have to try this out. Boo! But crunchy and ruined. I’m tremendously thankful for you all. This looks amazing!!. Put rice and water and salt into a medium sized pot and bring to a boil over medium heat. Quick Mexican Brown Rice. Add garlic and sauté for another minute. Pour tomato mixture on toasted white rice and cook on low until rice is fluffy. Haha! Thanks, Mickey! Such a great side. Recipe yields 6 to 8 side servings. All rights reserved. Recipe adapted from America’s Test Kitchen. I was sure not to overtoast the rice so not sure what the problem was… maybe bc my Dutch oven is cast iron? Rinse the rice under cold water in a fine-mesh strainer for at least one minute. Let stand 5 minutes or until … I was surprised to see directions on not rinsing the brown rice since I thought all rice needed to be rinsed. Always do 1:2 ratio of rice to water/broth. The technique is similar to other recipes I have seen for oven baked brown rice, and in my opinion it is hands down the best way to make brown rice. Brown rice is a nutritious, high-fiber grain choice that makes a healthy side dish for your favorite entrees. Hi Gina, Looks delicious as always! Shortcut: You can replace the blended tomato/onion/garlic mixture with 2 cups mild red salsa (opt for regular salsa, as opposed to thick and chunky). I served it with the artichoke enchiladas. Thanks for sharing! It was Basmati brown rice, and I did let it boil first. A few weeks ago, when I was making a pot of rice to go along with these out-of-control good sesame chicken thighs, I tried it.For one cup of rice, I used ¼ cup rice vinegar, 1 Tbsp. I have made this recipe probably 10-12 times this year. This Mexican inspired side dish is perfect for those nights. Add to … I used brown basmati. Trust me, your family will flip! Hi Kate! I don’t have a dutch oven so I used a dark roasting pan (I was worried it would burn so I stirred the bottom once, half way through). I sometimes use three ripe tomatoes, sometimes a combo of 2 ripe tomatoes and half a can of chopped diced tomatoes to make the 2 cups. More about Cookie and Kate », Follow us! My only feedback is that I don’t understand why so many seem to compliment the flavor. Thank you! he mostly eats white basmati. It’s fun when the whole family is surprised. It took some time to cook, but easy steps to follow. maybe that doesn’t apply for this recipe but i’ve never had good times with basmati without the rinse & soak. However, with a little creative spicing up, a bowl of plain brown rice becomes a meal in itself. I made this recipe over the weekend to serve with enchiladas. Since there’s only the 2 of us in the house now,I freeze whatever we haven’t eaten in a large freezer bag. Can't wait to try this on the weekend – we were craving some Mexican last night! Mexican/Cajun jambalaya. Since they make it with white rice, eating that rice is a sure-fire way for me to feel cranky-hungry a few hours later. Hi Dawn, I think you could do the following – bake at 350 for 30 minutes, and use 2 cups broth instead of 2 1/2. I also like this rice with chickpeas, but those don’t exactly jive with the Mexican theme. I found this bland, and realized after that I’d somehow missed that there are no spices (eg cumin, white pepper, etc) as written. Turn off and allow rice to cool slightly. So glad. Thanks for the tip! I am so excited to try this out with my fajitas later this week. Thanks for sharing! … Wow-amazing flavors! I would use grated jicama to significantly reduce the starchy carbs from the brown rice that kick blood sugars, causing glycation. If you made the recipe, please choose a star rating, too. This Mexican inspired side dish is perfect for those nights. I'm probably making a big mess in my Kansas City kitchen right now. Do you think I should just cook longer next time? Cooked it on high pressure for 22 minutes and boom — done! I served it with chiles rellenos. Fluff with a fork and garnish with chopped cilantro or parsley if you prefer. Thanks for sharing, Dr. J! Hmmm, that’s a good idea. How many of the TJ’s frozen brown rice bags are equivalent to 4 cups? Seven jars of coconut oil. It was a staple growing up in a Mexican family. So very good! :) Thanks so much for you comment! – So easy and really bumps up the flavor. He said Mmmmmmm (Good thing I had extra limes). Dog lover. Very yummy, added some salsa Lizano (Costa rican sauce) and and bell pepper instead of tomato as I didn’t have tomatoes and it was fabulous and satisfying! I’ve made this recipe with white rice but am so glad you posted how to do it with brown rice. If you have a question, please skim the comments section—you might find an immediate answer there. I was wondering if you could use cauliflower “rice” too. Season chicken cubes with salt and pepper. This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it! Delicious! It’s super quick and much healthier than using a boxed pre-seasoned rice (also MUCH lower in sodium … I used brown jasmine rice since that was all I had. This sure does look great and fresh! Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Yes, I started freezing my brown rice too! During these lockdown times, I didn’t have the right spices, I made more of a caribbean spiced version with a scotch bonnet pepper, thyme, allspice and ginger and everyone loved it!! Gina, this looks AMAZING . This was so easy to make and delicious. Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Am I missing something, or does the fact I’m from/in Texas mean that I’m used to a regional variation of some sort that this recipe isn’t targeted for? If I had left in the oven another 15 minutes, would it actually get softer w/out more liquid? I sautéed the rice, onions, garlic, and peppers first, then dumped in the tomatoes, broth, and seasonings. Thank you for your review. To tell you the truth, I rarely get excited about Mexican rice when I’m eating out. When she wants more, she breaks off a piece or two, heats it slowly and it’s good to go. Oh, I have looked and looked for a healthy Mexican rice! Heat the oil in a large skillet over medium-high heat. Any ideas on liquid measurement adjustments? I also cooked it on the stove for 20 minutes. I’m not sure what you feel you are missing as the spices(jalapeño, red pepper flakes) are listed. Love to hear your thoughts. Cook: Cover and simmer for about 15 minutes or until the rice … The lime wedge took it to the next level. This will definitely be my go to Mexican rice…no more box rice for me. But this rice is seriously so amazing. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don’t worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! What variety of rice did you use and did you let it come to a boil prior to putting it in the oven? I added some green peppers and dried chilli instead of the jalapenos and cooked it on the stove top instead of baking it (time was the issue). Try using instant brown rice and adjust the cooking time. You CAN make this on the stove top. Freeze the leftovers: Laurie says she freezes her leftovers in a large freezer bag (be sure to let it cool completely before bagging). All the other recipes(~10) I’ve tried that used brown rice were inedible. Agree that TJ brown rice is the best! Are you using the print button within the recipe? My recipe last suggested 60 to 75 minutes, but I found that the rice requires 75 to 90 minutes to fully cook. Thanks for sharing, Shawn. Added some veggies and black beans and dinner was done. That sounds delicious!!! I’m glad you could adjust it to fit your needs. Your recipes are always amazing, so I am sure I have finally found the best recipe for brown rice Mexican rice. Seven. One of my favorite recipes from your site. This Mexican rice has so much flavor thanks to the onions, garlic, tomatoes, cilantro and spices. It was plenty spicy for us without the jalapeño, too! This rice was really good! along with the stock. Thank you sharing this amazing recipe. To make this Mexican Rice Recipe: Brown the Rice: Saute the onions, butter and rice about 5 minutes in a pot until the rice becomes golden in color. :-), Thank you, Lisa! Thank you. Add rice. My variation with white rice is very similar. When giving it a stir half way through I try to really scrape at the bottom and that seems to help the bottom rice not crunch up. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes. Can you use turbinado sugar for the brown sugar? Pingback: GLUTEN FREE LIVING – THE ART OF EPIC LIVING, Pingback: Cinco de Mayo: Recipes for a Mexican Fiesta | The Little Chef That Could, Pingback: Chicken and White Bean Enchiladas with Creamy Salsa Verde – 칼로리, Pingback: Chicken and White Bean Enchiladas with Creamy Salsa Verde | Skinnytaste, Pingback: Chicken and White Bean Enchiladas with Creamy Salsa Verde | Good Kitchen Blog. Next time, I will add jalapeno and some extra spices!! Thanks for another fantastic recipe! In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest. I also add fresh ground pepper and a dash or two of Worcestershire before i cook it. Hi Mandy! You can use frozen brown rice from Trader Joe’s or make your own frozen brown rice to keep on hand for busy nights! I’m glad it turned out, Elise! I can’t get over how amazing this is! !….as always! We topped the rice with some fresh salsa, jalapeños, cheese & pepitas. Thanks again! I’ve finally figured out that rinsing the rice causes it to stay crunchy no matter how long you cook it. Just made this and it was delicious! Thanks, Laurie! This recipe is wonderful. Nice to have a recipe to make Mexican/Spanish rice using brown rice instead of white which we don’t have available at our house. The next day, the enchiladas had gotten soggy, so I took the spiced chicken out and mixed it with my Mexican Rice and… tadah !!!! This is the best recipe ever for brown rice! In a saucepan bring 3 cups water to a boil. Love to hear your variations! Get new free recipes and exclusive content delivered right to your inbox: Your email address will not be published. Please let me know how you like it! Mexican Rice-Cooker Shrimp & Rice Diary Of A Recipe salsa, green bell pepper, jalapenos, water, Creole seasoning and 5 more Rice Cooker Hainanese Chicken Rice Brunch–n–Bites Super easy and delish. Leave a comment below and share a picture on. I’ve got everything in house to make this except plum tomatoes. Wow this is one of the only things I’ve made that I couldn’t get enough of. just finished it and it's sitting on the stove while I wait for the Boy to get home. Hi Tami, I’m sorry this didn’t turn out for you. You can double all ingredients, just make sure you have a large enough pan to cook it in. This sounds crazy, but I never thought to make it with brown rice! I also bought 2 of your cookbooks. :(. This looks great! Stir to evenly coat the vegetables. Keep the great recipes coming!! This was really delicious. I had the same problem as Rachel, the rice seemed a little al dente…, The flavor was awesome!! Good flavor. I suggest a heavy bottomed pot. I’m trying to figure out why this is 5pts if the only item that is worth any is the olive oil. Vegetable oil works great too. Season with Knorr’s chicken seasoning, usually one table spoon per cup of water/broth. Think I can make this without the oven part and get the same results?Just keep the rice covered and cooking on stove top? Recipe update 7/21/17: There’s nothing worse than sharing a recipe that has worked successfully several times, only to have it start acting up on you! :). Loved this! This will be on the menu soon!!! Hooray! Combine 1/2 cup room temperature or warm rice with 1 tablespoon harissa paste and stir to combine. I’ve made this many times already.. thank you! Made this for dinner tonight as a side for the meat eaters, and a main for me. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. So good! Stir in the cilantro and season to taste with additional salt, if necessary (I often add another ¼ to ½ teaspoon). I have made it with several types of rice since, depending on what I have on hand, from short, to medium, to long grain brown rice, and once half white and brown (don’t recommend this as they cook differently :-) I have typically used the short cut with the salsa and finds that controls the liquid quantity as I use the same type each time. Thank you! Lentils might work, but they’ll probably be a little tricky since some lentils take longer/need more water than others (due to age). See if any other readers have in the comments! Printing out a 2 page recipe is difficult to work with. I made this recipe tonight and actually cried when I was eating it!! Add the rice and stir until the rice gets heated. This again for sure!!!!!!!!!!!!!. Wedges on the right restrictive diet, and made a few stirs over minutes. Isn ’ t get soupy with ample cabinet space could bake the rice the! 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