This might not be the quickest recipe, but I assure you it is well worth the time!
Mexican Style Brown Rice
All white rice starts out as brown rice. A milling process removes the rice’s husk, bran, and germ. This process increases white rice’s shelf life but removes much of its nutrition, including fiber, vitamins, and minerals… so when choosing rice for your meals, opt for brown rice whenever possible!
- 1/4 cup oil of choice
- 2 cups brown rice
- 1 jalapeno (minced)
- 2 medium tomatoes
- 1 yellow onion
- 2 cloves of garlic
- 2.5 cups vegetable stock or water (you can use chicken stock if you wish, too)
- 1 Tbsp tomato paste
- seasonings; salt, pepper, cumin, red pepper, chili powder (to taste)
- 1/4 cup cilantro (finely chopped)
Place tomato, onion and garlic in a food processor and blend until almost smooth. You’ll need 2 cups of this mixture; you can use the rest if there is any for something else. Salsa maybe?
Heat the oil over medium heat in a large pan, add the rice and minced jalapeno and mix until the rice is slightly browned; about 2-3 minutes. Pour in the tomato mixture, veggie stock and tomato paste, stir to combine. Add your seasonings now!
Bring to a boil before turning down the heat, cover and allow to simmer for 45 minutes to 1 hour stirring occasionally.