Easy Mexican rice recipe made authentic, healthy, and addictive.
- 1 (28-ounce) can fire roasted whole peeled tomatoes
- 1 medium white onion, roughly chopped
- 1/3 cup avocado oil
- 2 cups brown rice
- 1–2 red chili peppers or jalapeño peppers, seeded and finely chopped
- 5 garlic cloves, minced
- 2 cups chicken bone broth (or vegetable broth if vegan)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped cilantro
- Juice of 1–2 limes
- Purée tomato and onion in a food processor. You’ll need 2 cups of the mixture and preserve the rest for later or for a Mexican-style chicken soup.
- In a medium saucepan, heat avocado oil over medium-high heat for about 3 minutes. Toast brown rice in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes. Add chili peppers and garlic, stir until combined.
- Pour 2 cups of the tomato mixture and chicken bone broth into the saucepan. Stir in salt and cumin. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. (Do not uncover the pot to check the rice during cooking.)
- Remove from heat and let it stand for 10-15 minutes. Stir in chopped cilantro and lime juice. Enjoy!
- Serving Size: 1
- Calories: 227
- Sugar: 5.2g
- Sodium: 677.2mg
- Fat: 9.9g
- Saturated Fat: 1.2g
- Carbohydrates: 29.9g
- Fiber: 3.8g
- Protein: 3.8g
- Cholesterol: 1.2mg
Keywords: how to make mexican rice