Mexican Inspired Brown Rice Food

MEXICAN BROWN RICE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
• Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
• Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you're using fresh tomatoes that aren't super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
• Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don't worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
• Stir in the cilantro and season to taste with additional salt, if necessary (I often add another 1/4 to 1/2 teaspoon). If you'd like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.

MEXICAN INSPIRED BROWN RICE

Steps:

• Add the brown rice, water, salsa, cumin, and salt to a pot.
• Bring to a boil, then reduce to a simmer, and cook covered for 40 minutes or until the rice is done. If your salsa is very chunky you may need a couple of extra tablespoons of water.
• When the rice is cooked remove it from the heat and keep the lid on to steam for 10 minutes. Then fluff the rice and garnish with fresh cilantro for more flavor.

MEXICAN BROWN RICE SALAD

Steps:

• Preheat the grill to medium-high heat.
• Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
• Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
• In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.

MEXICAN INSPIRED BROWN RICE PILAF

Steps:

• Place brown rice in a pot and cover with the 2 cups of broth/water. Bring to a boil and allow to simmer uncovered for 40 minutes or until liquid has evaporated and rice has softened.
• Meanwhile combine carrots, tomato, kidney beans and jalapenos in a big bowl. Add minced onion, garlic, oil and apple juice. Mix to combine.
• When rice is ready, drain off any remaining liquid and add rice to veggies. Mix well, season with salt and black pepper to taste. Sprinkle with fresh herbs.
• Enjoy! :).

MEXICAN BROWN RICE

Steps:

• Heat butter or oil with lime juice in a skillet over medium-high heat.
• Add the rice and stir until the rice gets heated.
• Add remaining ingredients, stir well, reduce heat and cover.
• Cook for about 45 minutes or until the liquid is absorbed and rice is fully cooked.

MEXICAN-STYLE BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
• In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
• In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
• Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
• Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

QUICK MEXICAN BROWN RICE

Steps:

• Heat canola oil in a saucepan over medium heat and saute and rice just until golden.
• Add the onions and garlic and saute for a couple of minutes.
• Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat, cover for 20 to 25 minutes , or until all absorbed.