Brown Rice Mexican (Print Version)
# Ingredients:
→ Fresh Ingredients
01 -
½ cup finely chopped fresh cilantro
02 -
1 lime, sliced into wedges for topping
03 -
2 medium tomatoes, ripe (or a 15-ounce can of diced, including juices)
04 -
1 small yellow onion, quartered and with the root trimmed
05 -
2 garlic cloves, coarsely chopped
06 -
1 medium jalapeño, de-seeded and minced
→ Pantry Items
07 -
¼ cup of olive oil (the extra-virgin kind)
08 -
1 tablespoon of tomato paste
09 -
2½ cups of vegetable stock
10 -
2 cups long-grain brown rice (no rinsing here!)
11 -
1 teaspoon salt (taste and add more if needed)
12 -
Optional: red pepper flakes for a spicy kick
# Instructions:
01 -
Heat your oven to 375°F to get started. Toss those tomatoes, onion, and garlic into a food processor or blender and mix until it's smooth. Scoop out 2 cups of this tasty blend - that's all you need!
02 -
Heat up the olive oil in your Dutch oven over medium. Add in the brown rice with the chopped jalapeño, stirring now and then. Let it toast for 2-3 minutes to bring out the flavors.
03 -
Pour the broth in carefully (it might splash!), then add the tomato blend you made, tomato paste, and salt. Stir it all up and crank the heat to medium-high. Wait for it to bubble and boil.
04 -
Cover the pot and pop it in the oven. Let it cook until the rice softens and soaks in the liquid, about 75-90 minutes. It might seem dry on top when it's ready, but that's totally fine!
05 -
Stir in the fresh cilantro and give it a taste. Adjust the salt if needed (a little extra usually works), and sprinkle on red pepper flakes if you like it spicy. Serve with lime wedges for the perfect zing!
# Notes:
01 -
Short on time? Swap the blended tomato mix with 2 cups of mild red salsa and cut the added salt by half.
02 -
For a heartier meal, mix in 1-2 cans of drained black beans after it’s done cooking.
03 -
Leftovers are freezer-friendly! Just cool them completely before sealing them in bags to freeze.
04 -
Tip: Keep that rice dry. Avoid rinsing it or it’ll lose its texture.