Alt. Mexican Rice [Brown Rice]

Name: Alt. Mexican Rice [Brown Rice]
Total time: 4200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 pan with a lid; 1 1/2 cup brown rice; 4 cup vegetable or chicken broth; 8 oz can tomato sauce; 1 medium onion, diced; 2 bell peppers, diced; 1 cup peas (I used frozen); 4 clove garlic, finely diced; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp oregano (I used dry leaves); 1/4 tsp or more chili powder to taste; 1 tsp garlic powder; 1 salt and pepper to taste; 2 tbsp olive oil (enough to coat pan)

hannah @cook_3355748

I've attempted to make Mexican rice with brown rice many times and ended up with uncooked rice, so I wanted to share the secret to making healthy Mexican rice that comes out fully cooked. ♡

hannah @cook_3355748

I've attempted to make Mexican rice with brown rice many times and ended up with uncooked rice, so I wanted to share the secret to making healthy Mexican rice that comes out fully cooked. ♡

Saved

Ingredients

1 hour 10 mins

6 servings

1pan with a lid
1 1/2 cupbrown rice
4 cupvegetable or chicken broth
8 ozcan tomato sauce
1 mediumonion, diced
2bell peppers, diced
1 cuppeas (I used frozen)
4 clovegarlic, finely diced
1 tspground cumin
1 tspturmeric
1 tsporegano (I used dry leaves)
1/4 tspor more chili powder to taste
1 tspgarlic powder
1salt and pepper to taste
2 tbspolive oil (enough to coat pan)

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Steps

1 hour 10 mins

1

Coat a heated pan well with oil, sauté onions and peppers on medium heat until onions are lightly browned. Add and sauté garlic.
2

Stir in peas and cook for 2-3 minutes. If necessary, reduce the heat while you prepare the other ingredients.
3

Stir in spices- cumin, turmeric, oregano, chili powder, salt, pepper. (I added spices to the veggies, but they could probably be added to the broth mixture instead if preferred.)
4

Mix tomato sauce and broth in a separate container. (This mixture can be microwaved briefly so heat isn't lost when it's eventually added)
5

Add the brown rice in a somewhat uniform layer over the sautéed veggies. Do not stir. Keeping the rice on top will help the rice cook more uniformly and prevent intermittent uncooked rice.
6

Gently pour broth and tomato sauce mixture over the rice.
7

Cover pan with lid and simmer on medium heat. For a tighter seal, cover pan with foil and then firmly place the lid over it.
8

Brown rice will take about 40 minutes to cook.
9

If there is still too much liquid after the rice has cooked, uncover the pan, stir, and allow liquid to evaporate on low heat.
10

Mix finished rice and veggies so they're uniformly distributed throughout the rice.