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Prep 15 mins
Cook 50 mins
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.
- 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.
- 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.
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!
My family enjoyed this rice. I added one chicken bullion to the water and didn't have crushed tomatoes so used tomato pur?e and only added half a large jalepeno since my kids were eating it. It's nice to have another way to use brown rice. I didn't find too many recipes for brown rice/Mexican rice when searching, but I don't need to search anymore.
Loved this rice. Besides only using one large jalapeno (can't take too much heat), followed the recipe exactly. Big hit with the family. Made "Mexican Black Beans" from this site to go along with a fajita meal. Also excellent!