Quick Mexican Brown Rice

Name: Quick Mexican Brown Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 5 Servings
Ingredients: 4 cups cooked brown rice; 1 teaspoon olive oil; ½ medium onion; 2 medium plum tomatoes; 1 Jalapeño; 2 garlic cloves; 2 tablespoons tomato paste; ½ teaspoon cumin; ¼ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; 1 teaspoon kosher salt; freshly ground black pepper; 5 Lime wedges; chopped cilantro

User Reviews

4.8

72 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
5 Servings
Calories
200 kcal
Course
Side Dish
Cuisine
South American, Mexican

Quick Mexican Brown Rice

Iris Warren

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This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

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Ingredients

Servings

4 cups cooked brown rice (if frozen, heated)
1 teaspoon olive oil
½ medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 Jalapeño (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
freshly ground black pepper (to taste)
5 Lime wedges (for serving)
chopped cilantro (optional)

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Instructions

Heat the cooked rice. Set aside.
Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add garlic and sauté for another minute.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

Nutrition Information

Show Details

Serving 3/4 cup Calories 200kcal (10%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 3.5g (5%) Cholesterol 17mg (6%) Sodium 234mg (10%) Fiber 3g (12%) Sugar 2g (4%)