Quick Mexican Brown Rice Food

QUICK MEXICAN BROWN RICE

Steps:

• Heat canola oil in a medium nonstick saucepan over medium heat and sauté the rice just until golden (about 5 minutes).
• Add 1/2 cup broth if moisture is needed. Add the onions and garlic and sauté 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 to low. Simmer, covered, for 20 to 25 minutes or until the broth is absorbed. Add salt and pepper to taste, if desired, and serve.

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.

BROWN SPANISH RICE

Steps:

• Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

SPANISH BROWN RICE

Steps:

• Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
• Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.

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.

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.