Description
Discover a vibrant and nutritious twist on a classic with this Mexican Brown Rice recipe. Bursting with the flavors of fresh tomatoes, jalapeños, and aromatic herbs, this dish is perfect for elevating any meal. Whether as a side for your favorite tacos, enchiladas, or grilled vegetables, or as a hearty base for burrito bowls, this versatile rice complements a variety of dishes. The unique baking method ensures each grain is fluffy and infused with the rich tastes of Mexico. Easy to prepare and customizable to your desired spice level, it’s an ideal choice for both casual weeknight dinners and festive gatherings.
Ingredients
- 2 medium ripe tomatoes (or 1 can/15 ounces diced tomatoes)
- 1 small yellow onion
- 2 cloves garlic
- 1 medium jalapeño pepper
- ¼ cup extra-virgin olive oil
- 2 cups long-grain brown rice
- 2½ cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F.
- Blend tomatoes, onion, and garlic in a food processor until smooth.
- Heat olive oil in a Dutch oven over medium heat; toast brown rice and jalapeño for 2-3 minutes.
- Add broth, tomato mixture, tomato paste, and salt; bring to boil.
- Cover and bake in the oven for 75-90 minutes until liquid is absorbed.
- Stir in cilantro before serving; add lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for enhanced flavor. Do not rinse the brown rice to maintain its creaminess. Adjust jalapeño quantity based on desired heat.