Mexican Rice is a traditional accompaniment to tortilla specialties of the Southwest. The secret of this savory rice is that it is sautéed before the cooking water is added.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, finely chopped
- 1 heaping cup diced ripe tomatoes, or diced canned tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- Salt and freshly ground pepper to taste
- 1 1/2 cups raw brown rice
- 32-ounce container low-sodium vegetable broth
Heat half of the oil in a medium skillet. Add the onion and garlic and sauté over medium-low heat until the onion is translucent. Add the bell pepper, tomatoes, and seasonings and sauté until the tomatoes have softened. Remove from heat and cover.
Heat the remaining oil in a large skillet or stir-fry pan. Add the rice and sauté, stirring frequently, for 5 minutes. Add the sautéed vegetable mixture and the broth. Stir together and cover tightly. Simmer over very low heat until the water is absorbed, about 35 minutes. Don’t lift the lid during this time.
At the end, check to see if the rice is adequately done. If so, toss the mixture together, as the vegetables will have risen to the top. If not, add 1/2 cup water and simmer uncovered until absorbed. Serve at once.
- For more ways to use brown rice, explore Classic Rice Dishes.