Mexican Millet Recipe

Name: Mexican Millet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 garlic clove, minced; 1 cup millet; 1 small yellow onion, finely diced; 1 jalapeno, seeded and minced; 2 cups vegetable broth; 3 tablespoons tomato paste; 1/2 teaspoon salt (to taste); 1/4 teaspoon cumin; 1 (14 ounce) can diced tomatoes, drained; 2 tablespoons fresh cilantro, chopped

Servings: persons

1
Heat oil in a skillet over medium heat.
2
Add garlic and stir until just fragrant.
3
Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
4
Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
5
Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
6
Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
7
Remove from heat, and allow to sit covered for 10 more minutes.
8
Stir in cilantro, then fluff with a fork before serving.

126

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 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 garlic clove, minced, 1 cup millet, 1 small yellow onion, finely diced, and more.

Yes, Mexican Millet falls under the Soups & Stews 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!

Mexican Millet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions