Mexican Brown Rice
Ingredients
The rice and vegetables
-
2
medium
ripe tomatoes
-
1
small can (15 ounces)
diced tomatoes, undrained
-
1
small
yellow onion
-
2
cloves
garlic
-
2
cups
long-grain brown rice
-
1
medium
jalapeño pepper
The liquids and seasonings
-
¼
cup
extra-virgin olive oil
-
2 ½
cups
vegetable broth
-
1
tablespoon
tomato paste
-
1
teaspoon
salt
-
½
cup
finely chopped fresh cilantro
-
1
lime
sliced into wedges
-
to taste
red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F.
- Blend tomatoes, onion, and garlic until smooth and measure out 2 cups of the mixture.
- Heat olive oil in a Dutch oven and toast the rice with jalapeño for 2-3 minutes.
- Add vegetable broth, tomato mixture, tomato paste, and salt to the rice, stir, and bring to a boil.
- Cover the pot and transfer it to the oven, baking for 1 hour 15 minutes to 1 hour 30 minutes.
- Stir in cilantro and adjust salt if necessary, adding red pepper flakes for extra heat if desired.
- Serve with lime wedges.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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