Mexican Brown Rice Recipe
If you’re craving a vibrant, comforting side that brings a splash of color and big flavor to the table, Mexican Brown Rice is about to become your new go-to recipe. With nutty, wholesome brown rice dressed up in a blend of aromatic spices, tomatoes, onions, and a flurry of fresh cilantro, this dish adds depth and heartiness to any meal it touches. Whether you’re planning taco night, prepping burrito bowls, or searching for a classic accompaniment to your favorite grilled mains, this easy stovetop Mexican Brown Rice delivers the festive flair and satisfying texture you want, every time.
Ingredients You’ll Need
Great Mexican Brown Rice starts with a handful of straightforward but essential ingredients. Each one plays a role in building layers of flavor, from the rich savoriness of the broth to the brightness of cilantro at the end.
- Brown Rice: The star, giving chewy texture, earthy flavor, and a nutritious kick over traditional white rice.
- Olive Oil: Helps roast and bring out the flavors of the onions and garlic, creating a flavorful base.
- Onion: Adds a subtle sweetness and savory aroma to every bite.
- Garlic: Brings irresistible depth and a classic punch that makes the whole dish pop.
- Diced Tomatoes: Provides acidity, juiciness, and a touch of color — you can use fresh or canned here.
- Chicken or Vegetable Broth: Infuses the rice with richness and keeps every grain full of flavor.
- Ground Cumin: A must in any Mexican-inspired dish, lending warmth and earthiness.
- Chili Powder: Delivers gentle heat and classic smokiness without overpowering spice.
- Paprika: Rounds out the spice blend and brings a lovely reddish hue.
- Salt: Makes everything taste better — adjust to your preference.
- Black Pepper: Adds a little zing with its subtle peppery notes.
- Frozen Peas: (Optional) For a pop of color and light sweetness; corn or bell peppers are fun swaps.
- Fresh Cilantro: Essential for that final flourish of herbal flavor and fresh green color.
- Lime Wedges: (Optional) The finishing touch for bright, citrusy zing just before serving.
How to Make Mexican Brown Rice
Step 1: Rinse the Rice
Start by thoroughly rinsing the brown rice under cold water until the water runs clear. This step washes away excess starch and helps prevent the grains from sticking together — you’ll end up with fluffy, separate rice every time.
Step 2: Sauté Onion and Garlic
In a medium saucepan, heat the olive oil over medium. Toss in the chopped onion and minced garlic, and sauté for 3–4 minutes until they become soft, fragrant, and slightly translucent. This aromatic foundation sets the tone for the whole dish.
Step 3: Add Tomatoes
Stir in the diced tomatoes and let them mingle with the onion and garlic for 2 minutes. The tomatoes will start releasing their juices, creating a savory, slightly tangy base for your Mexican Brown Rice.
Step 4: Toast the Rice
Add your rinsed brown rice directly to the pan. Let it toast for 2–3 minutes, stirring occasionally. This extra step boosts both the flavor and the texture, ensuring each grain holds up beautifully after cooking.
Step 5: Simmer with Spices and Broth
Pour in the chicken or vegetable broth, then sprinkle in the cumin, chili powder, paprika, salt, and black pepper. Give everything a good stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer for 40–45 minutes, until the rice is tender and every bit of liquid is absorbed.
Step 6: Rest and Fluff
Remove your Mexican Brown Rice from the heat and leave it covered for 5 minutes. This quick rest lets the grains finish steaming, so when you open the lid and fluff with a fork, it’s perfectly light and airy.
Step 7: Finish with Peas and Garnish
Stir in the frozen peas if you’re using them, letting the residual heat warm them through. Finish everything with a shower of chopped fresh cilantro and serve alongside bright lime wedges. Now take a moment to admire those colors before digging in!
How to Serve Mexican Brown Rice
Garnishes
Finish your Mexican Brown Rice with a generous handful of fresh cilantro for that irresistible herbal note. A squeeze of lime over the top adds tang and makes every flavor sing, while a few extra bits like diced avocado, sliced scallions, or a sprinkle of queso fresco can make your side feel restaurant-worthy.
Side Dishes
This rice is so versatile! It’s wonderful next to tacos, enchiladas, or grilled meats, and pairs beautifully with simple black beans or a crisp salad. You’ll find that it effortlessly soaks up sauces and complements spicy proteins, making it a year-round staple for Mexican-inspired meals.
Creative Ways to Present
Looking to impress? Spoon your Mexican Brown Rice into a bowl and top it with sautéed vegetables, grilled shrimp, or shredded chicken for nourishing rice bowls. Or stuff it inside bell peppers for an eye-catching entrée. You can even layer it in burritos or serve it as the base in a vibrant taco salad spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Mexican Brown Rice in an airtight container in the refrigerator. It keeps well for up to 4 days, and the flavors continue to meld, making the next-day rice even tastier.
Freezing
This rice is freezer-friendly! Portion cooled servings into freezer bags or containers, pressing out as much air as possible. Label and freeze for up to 3 months so you’ll always have a batch ready for busy weeknights.
Reheating
To reheat, sprinkle a splash of water over the rice and warm it in the microwave, covered, until hot. For stovetop reheating, add 1–2 tablespoons of broth or water to a skillet, toss in the rice, and cook on low until heated through, fluffing occasionally.
FAQs
Can I use white rice instead of brown?
Absolutely! Just shorten the simmering time to about 20 minutes, and cut back the broth slightly. However, Mexican Brown Rice offers a heartier texture and extra nutrients, so try it if you can!
Is this recipe gluten-free?
Yes, as long as your broth is certified gluten-free, this recipe is naturally gluten-free and fits perfectly in a variety of diets.
Can I make Mexican Brown Rice in advance for a party?
It’s a fantastic make-ahead side. Prepare it as directed, cool it quickly, and store in the fridge. On party day, gently reheat it with a splash of broth and garnish fresh before serving.
How can I add more vegetables?
Go for it! Stir in sautéed bell peppers, corn, or finely diced carrots with the onions and garlic, or add spinach or kale towards the end for a burst of greens alongside your Mexican Brown Rice.
What can I use instead of cilantro?
If you’re not a cilantro fan, try chopped green onions or fresh parsley for a different but still vibrant finish. The dish will remain just as delicious!
Final Thoughts
If you’re looking for a side that brings flavor, heartiness, and a touch of celebration to any meal, this Mexican Brown Rice checks every box. I can’t wait for you to give it a try and see just how easy (and delicious!) homemade can be. Enjoy every bite!
Print
Mexican Brown Rice Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mexican Brown Rice recipe is a flavorful and comforting side dish that pairs perfectly with a variety of Mexican-inspired meals. Made with wholesome ingredients like brown rice, tomatoes, and aromatic spices, this dish is easy to prepare and guaranteed to be a family favorite.
Ingredients
Main Ingredients:
- 1 cup brown rice
- 2 tbsp olive oil
Additional Ingredients:
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes (canned or fresh)
- 1 3/4 cups chicken or vegetable broth
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 cup frozen peas (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (optional)
Instructions
- Rinse the brown rice: Under cold water until the water runs clear.
- Sauté onion and garlic: In olive oil until softened and fragrant.
- Add tomatoes: Stir in and cook for 2 minutes.
- Toast the rice: Add brown rice and cook for 2-3 minutes.
- Add broth and spices: Combine and bring to a boil.
- Simmer: Cover and cook for 40-45 minutes until rice is tender.
- Rest and fluff: Let sit covered for 5 minutes, then fluff with a fork.
- Add peas and garnish: Stir in peas, garnish with cilantro, and serve with lime wedges.
Notes
- You can substitute the peas with other vegetables like corn or bell peppers for a different twist.
- For an extra layer of flavor, add a pinch of saffron or a bay leaf while cooking the rice.
- This dish pairs well with tacos, grilled meats, or any Mexican-inspired meal.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
