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Mexican Brown Rice- THM E

Mexican Brown Rice- THM E

  • Author: Sarah Criddle



1 tbsp avocado oil

1/2 a large onion chopped

2 cloves chopped garlic

2 cups of uncooked brown rice

3 1/2 cups of fat free chicken broth

6 tbsp of tomato sauce

1 tsp. chili powder

1 tbsp. cumin powder

1 – 15 oz can of diced tomatoes, drained

Salt to Taste


Chop veggies.

In a Dutch oven add the oil and heat on  medium heat.

Add veggies to the heated oil.

Cook until tender.

Add the brown rice and cook for 5 minutes to toast the rice.

Add in the chicken broth, spices, salt and tomato sauce.

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.

Once rice in done add in the diced tomatoes.


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