Mexican Rice
What a fantastic way to eat heart healthy whole grain brown rice. The dish is spiced just enough to please all palates and goes well with or in a burrito.
Servings Prep Time
6people 10minutes
Cook Time Passive Time
30-35minutes 10minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
30-35minutes 10minutes
Ingredients
  • 1/4-1/3cup veggie brothorganic and low salt, if possible
  • 1medium onionpeeled and diced
  • 3cloves garlicpeeled and minced
  • 1/2tsp gingerground
  • 1/4tsp clovesground
  • 1/2tsp corianderground
  • 1medium tomatodiced
  • 2tbsp tomato paste
  • 2cups brown rice
  • 4 cups veggie brothorganic and low salt, if possible
Instructions
  1. Stir fry the onions and garlic in 1/4 cup veggie broth on medium high (add more if necessary) being careful not to burn garlic. 5-6 minutes should do the trick.
  2. When onions are soft, add the spices and stir for one to two minutes until fragrant.
  3. Add chopped tomato and stir fry for one minute or so.
  4. Add tomato paste, incorporate well and cook for an additional one to two minutes.
  5. Rinse rice in a mesh colander and add to onion mixture. Stir fry for one minute until rice is well coated.
  6. Add the veggie broth, cover and turn rice down to a simmer.
  7. Cook for 20-25 minutes until all liquid is absorbed.
  8. Turn off heat and let rice sit, covered for ten minutes
  9. Fluff up with a fork and add salt and pepper to taste.
Recipe Notes

Cooked rice is a staple that keeps well in the fridge and is at the ready for eating plain or adorned. You are limited only by your imagination. I always rinse my rice to remove surface starches and let it sit for ten minutes after cooking to prevent it from being sticky. No stirring during cooking needed.

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Mexican Rice