Alt. Mexican Rice [Brown Rice] Recipe

Name: Alt. Mexican Rice [Brown Rice]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pan with a lid; 1 1/2 cup brown rice; 4 cup vegetable or chicken broth; 8 oz can tomato sauce; 1 medium onion, diced; 2 bell peppers, diced; 1 cup peas (I used frozen); 4 clove garlic, finely diced; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp oregano (I used dry leaves); 1/4 tsp or more chili powder to taste; 1 tsp garlic powder; 1 salt and pepper to taste; 2 tbsp olive oil (enough to coat pan)

Servings: persons

1 pan with a lid
1 1/2 cup brown rice
4 cup vegetable or chicken broth
8 oz can tomato sauce
1 medium onion, diced
2 bell peppers, diced
1 cup peas (I used frozen)
4 clove garlic, finely diced
1 tsp ground cumin
1 tsp turmeric
1 tsp oregano (I used dry leaves)
1/4 tsp or more chili powder to taste
1 tsp garlic powder
1 salt and pepper to taste
2 tbsp olive oil (enough to coat pan)

1
Coat a heated pan well with oil, saute onions and peppers on medium heat until onions are lightly browned.
2
Add and saute garlic.
3
Stir in peas and cook for 2-3 minutes.
4
If necessary, reduce the heat while you prepare the other ingredients.
5
Stir in spices- cumin, turmeric, oregano, chili powder, salt, pepper.
6
(I added spices to the veggies, but they could probably be added to the broth mixture instead if preferred.)
7
Mix tomato sauce and broth in a separate container.
8
(This mixture can be microwaved briefly so heat isn't lost when it's eventually added)
9
Add the brown rice in a somewhat uniform layer over the sauteed veggies.
10
Do not stir.
11
Keeping the rice on top will help the rice cook more uniformly and prevent intermittent uncooked rice.
12
Gently pour broth and tomato sauce mixture over the rice.
13
Cover pan with lid and simmer on medium heat.
14
For a tighter seal, cover pan with foil and then firmly place the lid over it.
15
Brown rice will take about 40 minutes to cook.
16
If there is still too much liquid after the rice has cooked, uncover the pan, stir, and allow liquid to evaporate on low heat.
17
Mix finished rice and veggies so they're uniformly distributed throughout the rice.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pan with a lid, 1 1/2 cup brown rice, 4 cup vegetable or chicken broth, 8 oz can tomato sauce, and more.

Yes, Alt. Mexican Rice [Brown Rice] falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alt. Mexican Rice [Brown Rice]

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions