I love making food from scratch, and good rice dishes are something that you really don’t need a mix for.
Stay away from all those crazy chemical additives and processed stuff in the mixes!
Anyway, I have tried recently to introduce more whole grains and complex carbohydrates into our diet.
The other night I made burrito bowls for dinner (made almost entirely of leftovers, score!).
I wanted brown rice( a complex carbohydrate) to be the base of the bowls so I quickly came up with this recipe.
This is a great way to get your family to try brown rice (along with my brown rice cheesy chicken bake recipe).
Healthy Restaurant-Style Mexican Brown Rice
- 1 can tomatoes and chilis (aka Rotel or similar) plus chicken stock (or water) to make 2 1/4 cups
- 1 cup uncooked brown rice
- 1 tsp cumin or chili powder
- 1/2 tsp pepper
- 1/2 tsp salt (or more to taste)
- 2 tablespoons oil ( I used grape seed oil)
Start by processing the can of tomatoes and chilis in a food processor or blender until smooth. Add chicken stock (or water) to the pureed tomatoes to reach a total of 2 1/4 cups of liquid.
Combine the tomato mixture, spices, oil and brown rice into a small sauce pan, cover and bring to a boil over high heat. Then reduce heat to low and return the cover to the pan.
Simmer for 40-45 minutes. Make the rest of your fiesta while you wait:)
Remove from heat. Fluff with a fork and serve.
- Add 1 cup of frozen corn the tomato mixture before boiling.
- Once cooked, toss in fresh cilantro. Fluff and serve.
- Top with shredded cheese for extra yumminess
- This recipe works well as a base under enchiladas, burrito bowls, and tex-mex casseroles.
- This recipe freezes very well, up to a month. Make a double batch and freeze half. Before serving thaw in the refrigerator. (I just reheat mine in the microwave for 2-3 minutes.
Tip: I usually buy the mild Rotel and add extra spice if it needs it. The “Original” tends to be too spicy for some people.
If you are going the organic route try these: