Easy One-Pot Mexican Rice
Spice up your life with this tasty Mexican rice recipe. Made with brown rice and a combination of spices and vegetables, this oil-free rice recipe tastes just like the authentic rice in a Mexican restaurant.
Servings: 6 servings
Calories: 205kcal
Ingredients
Mexcian Rice
- 1 small white or yellow onion diced
- 1 Jalapeno seeded and diced
- 3 cloves Garlic minced
- 1 cup Long-grain brown rice
- 8 ounces Tomato sauce
- 10 ounces Rotel diced tomatoes
- ¼ cup Cilantro chopped
- 2 cups vegetable broth
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- Salt and pepper to taste
Garnish (optional)
- 1 lime cut into wedges
- ¼ cup cilantro chopped
- 1 Avocado chopped
Instructions
- In a deep skillet with sides, saute the onion, garlic, and jalapeno until the onions are translucent.
- Add a small amount of vegetable broth or after to prevent sticking.
- Now, add cilantro and seasonings; stir into the onion mixture.
- Then, add dry uncooked rice and stir into the onion mixture.
- Continue to stir the dry rice until it begins to brown, making sure to allow a few minutes between stirring.
- Add the vegetable broth, tomato sauce, and diced tomatoes.
- Stir and bring the mixture to a boil; cover, reduce heat to simmer, and cook for 35 minutes.
- Remove from heat and leave the top on the pot for 10 minutes.
- Then, fluff the rice with a fork.
Video
Notes
- Wait until the onion, garlic, and jalapeños are cooked down and the onions are caramelized before adding the dry rice.
- The rice should be dry when added to the cooking vegetables in the pan.
- If using fresh tomatoes, add them to teh onion-garlic mixture and cook them down before adding the brown rice.
- Serve as a main dish with Mexican Corn Salad.
- Or, serve as a side dish with your favorite Vegan Tacos
Nutrition
Calories: 205kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 316mg | Potassium: 513mg | Fiber: 5g | Sugar: 5g | Vitamin A: 767IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 2mg