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Mexican Brown Rice

Reprinted with permission from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

Here is another easy way to give brown rice exciting flavor.  Serve with Black Bean Stew
  to make a complete vegetarian protein or cozy some next to fish tacos.

1 cup brown rice

1 tablespoon extra virgin olive oil or butter
1 teaspoon cumin
1 teaspoon chili powder
½ onion, diced fine
½ teaspoon sea salt
1 ¾  cups water
1 tablespoon
tomato paste or sauce


Rinse and drain rice.  Heat oil in a 2 quart pot.  Add cumin and chili powder and sauté for a few seconds.  Add onion and salt and continue cooking until onion is soft. Add drained rice and stir well, coating rice.  Now add water and tomato paste and bring to a boil.  Lower heat, and simmer, covered until all of the water is absorbed (about 40 minutes).  

Preparation time: 50 minutes
Makes 4 servings
 
FOR BABIES 6 MONTHS & OLDER: Serve this rice with fresh avocado slices on top and mash part of the avocado for baby.

 

10 Comments:

Lynne Lillie
Sweet! Lots going on in this short segment--A Juaquin sighting, a new plate, a great apron, two outfits for Steve, Cynthia's glamor hairdo, and to top it off, jazzy brown rice! We're huge fans of brown rice--will definitely make this one. Last night, made the Split Pea Soup with fresh peas and potatoes from Cynthia's book, Feeding the Whole Family. Yum. Highly recommended!
January 23, 2009, 9:20 am

Brooke Kingston
You know, I was just thinking that it was about time for another round of Man-to-Man Black Bean Stew. This rice will go perfectly with that! Thanks for the help with our menu plan this week...this rice looks delicious!
January 23, 2009, 1:44 pm

Cindy Buckley
I just stumbled upon these fabulous videos last weekend. I have tried to cook brown rice several times and it had a terrible texture. I tried your tips, Cynthia, and it worked!!! We made this Mexican Rice recipe and it was truely wonderful! Thank you so much for all of your great advice!
October 6, 2009, 10:20 am

Shawn Knudeson
Hi Guys! I sure am glad I found you. I made Mexican Rice last night w/short grain brown rice and it was gummy, darn it (although delicious!). So I went online to find a recipe that was specifically made for brown rice, and boy was I happy to see your entry! Wa-Hoo! I will make it again with LONG GRAIN next time - Yay! Thanks a million - you guys rock. Peace, Shawn
May 18, 2010, 7:28 pm

constance marie
Hey lady youre funny and intelligent thank you for this recipe, its simmering right now, i hope it turns out as well as yours!
January 6, 2011, 11:33 pm

mexican Cook
Hey, there is no such thing as mexican brown rice. What the heck. Mexican rice is , white long rice, Crusched cumins seeds, crushed garlic and a can of tamatoe sauce. And salt if you want it. This is white man cooking mexican food
May 5, 2011, 4:42 pm

cary a
this is for mexican cook.....obviously there is mexican brown rice because there is a recipe for it right here. i think its sad when cooks cant think outside of the box. you must not be very creative, and also, as for your last comment, i think its more like the healthy man cooking mexican food. so boom!
May 6, 2011, 11:50 pm

jumesha wade
hope its yummy!
June 18, 2011, 5:27 pm

Emmly Emmly
Big help, big help. And spuelrative news of course.
June 23, 2011, 7:14 pm

kayla Cole
i always find it good to put a third cup of flour in it it doesn't change the flavor but it makes it a little bit thicker
April 17, 2012, 5:46 pm

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