This is the best recipe ever for brown rice! Try the best seasoned brown rice recipes that you can also freeze. Just made this, it turned out great, but dried out after only 45 minutes of baking. I will be sure to try it out! Meanwhile, heat oil in a large skillet. Thanks for the great recipe! Thanks again! This was delicious! I finally found a brown recipe that my whole family loves, including my wife who normally avoids all brown rice. So happy ti was a hit. Definitely going to make it again & again!! Love to hear your thoughts. It is VERY tasty. I’m glad you loved it. This sounds crazy, but I never thought to make it with brown rice! The dish had some overcooked crusty rice on the bottom and sides of the pan, but it was cooked through and we enjoyed it. I also added some homemade salsa verde when I stirred because I forgot to stir halfway and it was getting a bit stuck to the bottom by 45 min in. How many of the TJ’s frozen brown rice bags are equivalent to 4 cups? About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. So very good! So delicious, and so easy to make. Then, you just bring the rice to a boil with rich, tomato-y broth (you can use ripe tomatoes or canned) and bake it in the oven for perfectly fluffy Mexican rice with amazing flavor. My variation with white rice is very similar. I’m tremendously thankful for you all. I used brown jasmine rice since that was all I had. I also cooked it on the stove for 20 minutes. The whole family loves rice. Do not allow the rice to burn. Delicious! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Red pepper flakes, optional, for extra heat. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes. Thank you so much!! In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. So much better with brown rice, and healthier too. That sounds delicious!!! I’ve made this many times already.. thank you! Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Oh, I have looked and looked for a healthy Mexican rice! It was a staple growing up in a Mexican family. But, if you would like more you could always add your favorite to amp it up more. Pour water and tomato sauce over the rice; stir. This was really delicious. Added some veggies and black beans and dinner was done. What other adjustment should would I need to make for the broth or tomato puree? Powder sugar plum liquorice. So good and easy! Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Seven. It is soooo good. I will increase the liquid by a 1/4 cup or so next time, to see if it reduces the amount of rice stuck to the dutch oven. Sure, Sue! Cover the pot with the lid and carefully transfer it to the oven. Yum! I often just ask for more beans instead. I suggest a heavy bottomed pot. If I have one complaint it is printing them, can you please have the recipes print on one page only. This Mexican inspired side dish is perfect for those nights. Is there any other rice that I could use for this recipe? The only problem is that the rice was still quite tough after baking for 50 minutes. I suggest you add the option of using salsa at the top of your recipe. Slice 1 medium carrot into 1/4-inch slices and steam for 2 minutes or until tender. Thank you for being patient with me on this rice recipe that I promised you last week. Rice was too dry and not cooked through. I’m glad this one is a repeat for you! Hi Dawn, I think you could do the following – bake at 350 for 30 minutes, and use 2 cups broth instead of 2 1/2. I’ve made this recipe with white rice but am so glad you posted how to do it with brown rice. I’ve seen some success stories. Another delicious recipe from you! Can I use those found in a jar? I’ve finally figured out that rinsing the rice causes it to stay crunchy no matter how long you cook it. Thank you, Rhian! Such a great side. Add onion and saute until translucent Thanks, Kate, for another great recipe! (It's all free.). My gma used to make sopa (Mexican rice) several times a week. Thank you! If you want to try that, I’d add as much liquid as specified on the package for the amount of lentils used. Makes a lot for leftovers too. Still got lots of compliments bc the flavor is so good! Also, I substituted the jalopeno with a chipotle pepper, and substituted the tomato paste with Adobo sauce. It did need the full 90 minutes to cook. I would love to try it again but maybe on the stove next time I’d have better luck. Thanks for sharing and for the review, Vivian. This is delicious. I already had TJs frozen brown rice in the freezer, and agree that it is the best frozen brown rice. You can use frozen brown rice from Trader Joe’s or make your own frozen brown rice to keep on hand for busy nights! Season chicken cubes with salt and pepper. I’ll add it to my recipe notes. Added black beans and veggies like someone suggested and it was a perfect vegetarian meal. This turned out so good, my husband ate more of this than of the carne asada, and he loves meat! I’m not sure what you feel you are missing as the spices(jalapeño, red pepper flakes) are listed. See if any other readers have in the comments! This recipe is amazing!!! ¡Arriba! And maybe use a broth without salt (add salt at the end). It always has a wee bit of crunchy rice , but I don’t mind. Stir to evenly coat the vegetables. :-), Thank you, Lisa! Nice to have a recipe to make Mexican/Spanish rice using brown rice instead of white which we don’t have available at our house. I still haven’t quite cracked the code to perfectly fluffy rice every time, but I’ll see if I can work it out tonight for dinner. Very yummy, added some salsa Lizano (Costa rican sauce) and and bell pepper instead of tomato as I didn’t have tomatoes and it was fabulous and satisfying! I love your recipies, Gina. This rice looks awesome!! Trust me, your family will flip! How would this recipe do doubled? I love your recipes. Do you think I should just cook longer next time? As this was cooking, the smell brought back so many memories and then I took my first bite. Clean the brown rice using water and set it aside by soaking it in water. During these lockdown times, I didn’t have the right spices, I made more of a caribbean spiced version with a scotch bonnet pepper, thyme, allspice and ginger and everyone loved it!! Yummmm!!! we have learned so much from you about flavor and being able to cook healthy!!! Nothing like a comforting rice dish when the temperature drops =). Think I’ll cut back on browning the rice…, Next time I’m thinking of substituting Tajin for the salt…. (Heat wave in Calif., no way am I turning on the oven!). Not sure if it was the rice or perhaps I browned it for too long in the oil? Heat butter or oil with lime juice in a skillet over medium-high heat. I forgot to add parsley at the end because we were ready to eat. Made this tonight for Cinco de Mayo with some refried beans, guacamole and carne asada. I am so happy it was able get you back to the oven. – So easy and really bumps up the flavor. Blend tomato, onion, garlic with 2 cups of water. I do not have a go-to rice recipe so I’ll have to try this out. Thanks, Sheila! Leftover rice freezes great for later! Could I use a rice cooker to make this dish? Thank you for this recipe — I will be making your Mexican brown rice again and again. Slow cooker note: I tried making this rice in a slow cooker (about 4 hours on high), and it didn’t turn out nearly as well (really mushy). This looks great! Adding … most likely the choice of basmati which really should be rinsed, and then soaked in still water for 30 mins before cooking. PS. It’s delicious , packed with flavor, and I’m amazed how easy it was to make. Sounds like an excellent combination, Jolie! Next time, I will add jalapeno and some extra spices!! Yum! The best Mexican rice I have ever tasted! Lentils might work, but they’ll probably be a little tricky since some lentils take longer/need more water than others (due to age). Pingback: GLUTEN FREE LIVING – THE ART OF EPIC LIVING, Pingback: Cinco de Mayo: Recipes for a Mexican Fiesta | The Little Chef That Could, Pingback: Chicken and White Bean Enchiladas with Creamy Salsa Verde – 칼로리, Pingback: Chicken and White Bean Enchiladas with Creamy Salsa Verde | Skinnytaste, Pingback: Chicken and White Bean Enchiladas with Creamy Salsa Verde | Good Kitchen Blog. Thanks so much!! Which is funny since we are German. Next time I think I’ll add a bit more water and cook it on the stove for a little while before baking it. I do leave it in the oven the full 85-90 minutes. I cooked this with the slow cooker taquitos and everyone loved it. Protein booster: After the rice is done cooking, you can stir in one or two cans of rinsed and well-drained black beans (or up to 3 cups drained home-cooked black beans). This rice looks so comforting and delicious! Shake rice in strainer to remove excess water. Thank you! Hooray! I omitted the jalapeño as it was for a dinner party with some toddlers in attendance and it was still very flavorful. Since they make it with white rice, eating that rice is a sure-fire way for me to feel cranky-hungry a few hours later. Thanks for sharing this great recipe. Thanks for this recipe, it’s been a winner for young and old in my corner of the world. The instant pot readers will thank you. Also, I’m excited to make the roasted veggie enchilada casserole for my vegetarian daughter in law who will be visiting for Christmas! Made this for dinner tonight as a side for the meat eaters, and a main for me. Your options for adding flavor to brown rice … This Fresh Mex rice was a delicious side dish with my take on vegetarian crab cake tacos – thanks for providing such a great replacement for the ‘San Francisco Treat’ (if you’re old enough to remember those commercials lol). You’re welcome! I made your Latin Yellow Rice tonight! It's delicious, but this is great when I don't have the extra time to wait for that one to cook and a great way to use rice leftovers!! I always add carrots and sometime peas or corn. Fluff with a fork and garnish with chopped cilantro or parsley if you prefer. More about Cookie and Kate », Follow us! As needed from there cook for 1 minute or until tender stove while i wait for the week making. 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