The BEST healthy Brown Mexican Rice! Super easy and flavorful, this ONE pot wonder is a necessary side dish for all of your favorite Mexican recipes.
Author:The Saucy Fig
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
1–2 tablespoons oil
1 1/2 cups brown rice
1/4 onion, diced
1/2 jalapeño, seeded and diced
1–2 cloves garlic minced
1/2 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 of a 14.5oz can fire roasted diced tomatoes
1/2 of a 15oz can tomato sauce
2 1/2 cups chicken or vegetable broth
Heat oil in a medium to large pot on the stovetop over medium high heat.
Add onion, jalapeño, and brown rice. Cook for a minute or two and then add the minced garlic. Continue to cook, stirring until the rice has started to brown (3-5 minutes).
Add the seasonings: chili powder, cumin, dried basil and parsley. Cook for an additional minute.
Add the fire roasted diced tomatoes, tomato sauce and chicken broth. Cover and bring to a boil.
Once boiling, reduce heat and simmer on low, covered, for 45 minutes an hour. Use a fork to fluff, if there is no or little liquid left at bottom remove from heat, if there’s still a little liquid or the rice is still a little crunchy you can leave the lid on the pot for 10 minutes to let the rice sit and absorb the rest of the liquid.
You’ll notice I use half a can of tomato sauce and diced tomatoes, this is because I use the other half in my Mexican Black Bean recipe that I almost always make along with this rice. If you don’t want to make the black beans, you can double the rice or just save the ingredients for later in your fridge – you’ll probably end up using them to make this rice again later in the week!
Keywords: Mexican, healthy, brown rice, side dish, one-pot