Baked Mexican Brown Rice

READY IN: 1hr 5mins
Recipe by LonghornMama

Mexican rice that's vegan, lowfat, and made with healthier brown rice. Not too spicy so this would make a nice side to a variety of meals, not just Tex-Mex. Would be nice served with black beans. From www.wholefoodsmarket.com.

Top Review by ttreber

Tasty, nutritious, and easy. My grocery sells canned diced tomatoes with jalepeno and chile peppers already added, so I used those. I subbed olive oil for the canola. I used my large cast-iron fry pan and then covered it tightly with foil once I put it in the oven. I served this with chicken and black bean enchiladas I made with whole wheat tortillas. The rice was a great addition to a filling, wholesome meal!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapeños and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute.
  2. Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.

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