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.
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.