Brown Rice ~ Tex Mex Style

One of the things I’ve been having the most trouble with in our quest for healthier meals is switching to brown rice.  9 times out of 10 (or more), I cook my rice “Mexican” style, but I have had a hard time adjusting to cooking Mexican rice with brown rice instead of white.  For one, brown rice takes much longer to cook.  For another, you have to leave the lid on and DO NOT remove it.  I’ve tried several variations of Mexican rice using brown rice, but it seems like every time I would cook it, the bottom would burn.  I read of a way to help prevent burning with “regular” brown rice, so I thought I’d adapt it to make a Mexican version.  I thought the results weren’t bad.  Still not as “good” as white rice, and Kevin especially didn’t think so, but for brown rice, I personally think this is a good option.

Mexican Rice
1 cup brown rice
1 box chicken broth
1/2 cup salsa
couple shakes cumin, garlic powder, and chili powder

Put all ingredients in a pot, mix, and bring to boil.  Boil for 30 minutes.  I had to add a little more water, because it was beginning to cook down too much.  After 30 minutes, pour rice through a strainer and put back into warm pot.  Cover and let set for 10 minutes.  Fluff with fork and serve.

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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3 Responses to Brown Rice ~ Tex Mex Style

  1. Diana McAdams April 11, 2011 at 7:46 pm #

    The key to amazing brown rice ( and it’s all we’ve eaten for 20+ years ) is to cook it long enough, but not too long ….surprise :-). Seriously, a friend who knows how much we love brown rice and how much more we eat it than most people, bought me a rice cooker about a year and a half ago and we love it…LOVE IT ! Makes it so much simpler and it comes out perfect every time. And you can buy them for under $25. Big Lots sometimes has then for $10-15 even,
    Try that and see if you don’t grow to love it. One of our favorite ways to have it ( after it’s cooked ) is to saute chopped onions and red peppers in a little olive oil, add a can of black beans ( have used kidney, also….almost every kind…but I love black the most ) and the cooked rice…maybe 2-3 cups. A few mexican spices and then add maybe a half cup or so of water, simmer on very low for a few minutes. You can also add salsa, or cilantro…whatever. Hubby even likes 8 oz or so of browned ground beef scrambled up in it sometimes. But we really like it just the way it comes out of the pan. And with this mexican cornbread recipe, you’ve got a great veggie meal :-)

    I found that I wanted it to have a bit more of a kick than it did, so I think next time I will mix sharp Cheddar and pepper jack and maybe use 1 1/2 – 2 cups instead of the one called for in this recipe….but it’s yummy just the way it is.

    1 cup yellow cornmeal
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/3 cup melted butter or coconut oil ( love it w/coconut oil )
    1 cup sour cream
    1 small can (8 ounces) cream-style corn
    2 eggs, beaten
    1 cup shredded Cheddar cheese or Mexican blend of cheeses
    1 can (4 ounces) chopped green chile peppers, drained

    Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese and chile peppers; cover with remaining batter. Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely browned.

  2. Diana McAdams April 11, 2011 at 7:51 pm #

    Oh, and in my experience, thirty minutes really isn’t long enough to get it done. It really needs more like 45-60 minutes….needs to cook it on medium low after bringing it to that boil.
    Texture is much better than if it’s boiled non stop. That’s why you’re running out of water/ broth and it’s getting too brown or burned. It will not burn if you don’t cook it so hard on top of the stove. Bring to the boil, cover tightly and turn down immediately. Just check to be sure it’s still simmering and not cooking so hard that it boils over with the lid on. Might want to try that anyway.

    • Laura April 12, 2011 at 3:35 pm #

      Thanks Diana! :)

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