Mexican Rice is probably one of my favorite RICE dishes… but since I don’t serve white rice to the fam I had to come up with a way to make it using brown rice. Bam! My kids LOVE this. It’s not exactly the same thing but close enough to ENJOY it. Mine tends to be a little more on the moist side than the dry side. But I DO NOT like dry dishes anyway so that doesn’t bother me a bit. This dish is also a perfect E side dish for Trim Healthy Mama meals. And not to mention it’s pretty doggone easy to make!!
Start by heating up a couple of tablespoons of olive oil in a pot with a lid on medium heat. I LOVE My DUTCH OVENS!! I have a couple of them and given the chance would probably have 10 of them. They are the perfect soup pots, roast pots, baking chicken in oven pots, etc. That’s what I used. Add your chopped onion and garlic to the heated oil.
MEXICAN BROWN RICE
By Sarah Criddle
1/2 a large onion chopped
2 cloves chopped garlic
2 cups of uncooked brown rice
3 1/2 to 4 cups of fat free chicken broth
1 small can of tomato paste (you might want to start with half and see how you like it)
2 tbsp. chili powder
1 tbsp. cumin powder
salt to taste
Chop veggies. Add to your heated oil in pan. Cook until tender. Add your brown rice and cook for 5 minutes. Add in your 4 cups of chicken broth, spices, salt and small can of tomato paste. Boil then turn heat down and cover to simmer. Simmer for 20 minutes then stir. Rice may need to cook longer until all broth is absorbed but it will be slightly more moist than regular Mexican rice. ENJOY!!