Mexican Brown Rice

Serves: 6 Save

Ingredients (12)

  • 2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
  • 1 small yellow onion, root end trimmed and quartered
  • 2 cloves garlic, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 2 cups long-grain brown rice (do not rinse!)
  • 1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
  • 2 1/2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, to taste
  • 1/2 cup finely chopped fresh cilantro
  • Red pepper flakes, optional, for extra heat
  • 1 lime, sliced into wedges, for serving

Ingredient Facts and Health Benefits

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Learn how to make this recipe at Cookie and Kate