Mexican Brown Rice Recipe

Mexican Brown Rice Recipe

How To Make Mexican Brown Rice

If you want a flavorful and filling side dish, this Mexican rice recipe is for you. Using brown rice will make the dish starchier and retains more flavor.

Preparation: 10 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 30 minutes



  • 2mediumripe tomatoes
  • 1smallyellow onion,
  • 1tbspgarlic cloves
  • ¼cupextra-virgin olive oil
  • 2cupslong-grain brown rice
  • 1mediumjalapeño pepperseeded and finely chopped (scale back or omit if sensitive to spice)
  • cupsvegetable broth
  • 1tbsptomato paste
  • 1tspsalt
  • ½cupfresh cilantrofinely chopped
  • 1tspred pepper flakesoptional, for extra heat
  • 1limesliced into wedges, for serving


  1. Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.

  2. Warm the olive oil in a medium Dutch oven over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.

  3. Add the vegetable broth, tomato mixture, tomato paste, and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.

  4. Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed and the rice is tender, about 1 hour 15 minutes, stirring halfway through cooking.

  5. Stir in the cilantro and season to taste with additional salt, if necessary. If you’d like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.


  • Calories: 250.31kcal
  • Fat: 8.21g
  • Saturated Fat: 1.22g
  • Monounsaturated Fat: 5.42g
  • Polyunsaturated Fat: 1.23g
  • Carbohydrates: 40.60g
  • Fiber: 2.80g
  • Sugar: 2.01g
  • Protein: 4.28g
  • Sodium: 323.20mg
  • Calcium: 30.41mg
  • Potassium: 273.61mg
  • Iron: 1.21mg
  • Vitamin A: 31.59µg
  • Vitamin C: 10.85mg
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