1. Home
  2. Recipes
  3. Mexican Brown Rice

Mexican Brown Rice

Featured in Supporting players for any meal.

This Mexican Brown Rice transforms simple brown rice into a flavorful side dish using fresh tomatoes, onions, and garlic blended into a sauce. The rice is first toasted with jalapeños in olive oil, then combined with vegetable broth and the tomato mixture before being baked in the oven for perfect fluffiness. While it takes about 90 minutes total to prepare, the oven method frees up your stovetop and guarantees consistently great results. The recipe can be customized with varying spice levels and even includes options for adding protein like black beans. Fresh cilantro and lime wedges finish the dish perfectly.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 18 Jan 2025 11:56:32 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Mexican Brown Rice pin it
Mexican Brown Rice | myhomemaderecipe.com

The secret to perfect Mexican brown rice lies in understanding how each grain transforms during cooking. When properly prepared, each kernel should be distinct and fluffy, infused with rich tomato essence and subtle heat from fresh jalapeños. This healthier version maintains all the vibrant flavors of traditional Mexican rice while providing the nutty depth and superior nutrition of whole grain brown rice. Through countless testing, I've discovered that oven-baking creates the most consistently perfect texture - never mushy, always perfectly tender.

I discovered this technique after years of disappointment with restaurant versions. The moment I started toasting the rice before adding liquid, everything changed. Now my family actually prefers this healthier version to the traditional white rice version.

Essential Ingredients Selection

  • Tomatoes: Choose ripe, fragrant tomatoes with deep red color. During off-season, look for Roma tomatoes which maintain better flavor.
  • Brown Rice: Select long-grain brown rice with intact, unbroken grains. The rice should have a slight sheen and uniform color.
  • Fresh Jalapeño: Look for firm, glossy peppers with vibrant green color. Smaller jalapeños often pack more heat than larger ones.

Detailed Cooking Instructions

Preparation Phase:
Position oven rack in middle position. Preheat oven to exactly 375°F. Prepare all vegetables before starting. Quarter onion through root end to maintain structure. Rough chop garlic to ensure even blending. Leave tomatoes in large chunks for better blending. Measure all ingredients precisely.
Creating the Base Sauce:
Add tomatoes first to blender for easier processing. Pulse onion and garlic initially to break down. Blend on high until completely smooth. Strain if desired for extra smoothness. Measure exactly 2 cups - excess will make rice too wet. Set aside at room temperature.
The Critical Toasting Process:
Heat Dutch oven over medium heat for 2 minutes first. Add oil and watch for slight shimmer. Add rice in even layer, don't stir immediately. Let rice toast for 60 seconds before first stir. Continue stirring every 30 seconds. Watch for rice to turn light golden. Add jalapeño in final minute of toasting. Listen for slight popping sounds from rice.
Building the Final Dish:
Add broth first, then tomato mixture. Stir to prevent rice from clumping. Bring to gentle boil - watch for small bubbles. Cover with tight-fitting lid. Transfer to oven immediately. No peeking for first 45 minutes. After stirring at halfway point, check texture. Rice should be almost tender when done.
Mexican Brown Rice pin it
Mexican Brown Rice | myhomemaderecipe.com

Growing up in a Mexican-American household, rice was never just a side dish - it was an art form. My grandmother taught me that properly toasted rice should smell like popcorn just before adding the liquid. Now, whenever I make this dish, that familiar aroma brings back memories of cooking alongside her.

Temperature Control

Maintaining steady oven temperature is crucial. Opening the oven door too often can significantly impact cooking time and final texture. I've learned to trust the process and resist the urge to check too frequently.

Mexican Brown Rice pin it
Mexican Brown Rice | myhomemaderecipe.com

The Art of Seasoning

While the recipe provides basic measurements, I've learned to season progressively throughout cooking. A pinch of salt during toasting, another when adding liquids, and a final adjustment at the end creates layers of flavor that make this rice exceptional.

Perfect Pairings

  • Serve with black bean enchiladas or grilled fish tacos for a balanced meal.
  • Pair with a tangy avocado-lime salad to brighten the plate.
  • Add a dollop of crema or a sprinkle of queso fresco for extra indulgence.

Chef's Helpful Tips

  • Reserve some cilantro stems to add during cooking - they carry intense flavor.
  • For extra richness, substitute one cup of broth with coconut milk.
  • Let rice rest uncovered for 10 minutes before serving for optimal texture.

This isn't just another rice recipe - it's a testament to how simple ingredients, treated with care and attention, can transform into something extraordinary. The combination of traditional technique with healthier ingredients creates a dish that's both nourishing and deeply satisfying. When I serve this at gatherings, people always ask for the recipe, surprised to learn it's made with brown rice.

Mexican Brown Rice pin it
Mexican Brown Rice | myhomemaderecipe.com

Frequently Asked Questions

→ Can I use white rice instead of brown rice?
Yes, but reduce oven temperature to 350°F, use only 2 cups broth, and bake for 30-35 minutes instead.
→ Is there a shortcut version of this recipe?
You can replace the blended tomato mixture with 2 cups of mild red salsa, reducing the added salt by half.
→ Can I freeze this rice?
Yes, cool completely then freeze in a freezer bag. Break off portions as needed and heat slowly.
→ Can I make this recipe in a slow cooker?
It's not recommended as slow cooker results were much mushier than the oven method.
→ How can I add protein to this rice?
After cooking, stir in 1-2 cans of drained black beans or up to 3 cups of cooked beans.

Mexican Brown Rice

A healthy Mexican brown rice recipe made with fresh tomatoes, jalapeños, and herbs, baked until perfectly fluffy. Great for any Mexican-inspired meal.

Prep Time
10 Minutes
Cook Time
80 Minutes
Total Time
90 Minutes
By: Zaho

Category: Side Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Fresh Ingredients

01 2 medium ripe tomatoes (or 1 can/15 ounces diced tomatoes, undrained)
02 1 small yellow onion, root end trimmed and quartered
03 2 cloves garlic, roughly chopped
04 1 medium jalapeño pepper, seeded and finely chopped
05 ½ cup fresh cilantro, finely chopped
06 1 lime, cut into wedges for serving

→ Pantry Items

07 ¼ cup extra-virgin olive oil
08 2 cups long-grain brown rice (important: do not rinse!)
09 2½ cups vegetable broth
10 1 tablespoon tomato paste
11 1 teaspoon salt, plus more to taste
12 Red pepper flakes (optional, for extra heat)

Instructions

Step 01

Start by preheating your oven to 375°F. Grab your food processor or blender and blend the tomatoes, onion, and garlic until they become a smooth mixture. Measure out exactly 2 cups of this flavorful base - that's all you'll need!

Step 02

Get your Dutch oven warm over medium heat with the olive oil. Once it's shimmering, add your brown rice and chopped jalapeño. Let them dance together for 2-3 minutes, stirring occasionally to develop those toasty flavors.

Step 03

Carefully add the broth (watch for those playful splatters!), your prepared tomato mixture, tomato paste, and salt. Give everything a good stir, then turn up the heat to medium-high and let it come to a lively boil.

Step 04

Cover your pot and transfer it to the oven. Let it bake until the rice drinks up all the liquid and becomes tender - this'll take about 75-90 minutes. Don't worry if it looks dry when you first peek in; that's exactly what we want!

Step 05

Once done, fold in the fresh cilantro and taste test! Add more salt if needed (often ¼ to ½ teaspoon does the trick). For those who like it spicy, a pinch of red pepper flakes works wonders. Serve with lime wedges for that perfect finishing touch.

Notes

  1. Want a shortcut? Replace the blended tomato mixture with 2 cups of mild red salsa, but remember to reduce the initial salt by half
  2. Make it heartier by stirring in 1-2 cans of drained black beans after cooking
  3. Leftovers freeze beautifully - just cool completely before storing in freezer bags
  4. Important: Do not rinse the rice before cooking - it'll stay crunchy if you do!

Tools You'll Need

  • Medium Dutch oven with lid (or large oven-safe pot with tight-fitting lid)
  • Food processor or blender
  • Liquid measuring cup
  • Cutting board and knife