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    Quick Mexican Brown Rice

    Your family might be more inclined to like brown rice if it is in a mixed dish like this one.


    • 2 tablespoons canola oil
    • 2 cups brown rice, uncooked
    • 3 cups low-sodium chicken or vegetable broth
    • 1 1/2 cups finely chopped white or yellow onions
    • 2 teaspoons minced garlic
    • 1 can low-sodium Mexican style tomatoes (4 1/2 ounces)
    • 1 finely chopped bell pepper (any color)
    • salt and pepper, to taste (optional)


    Step 1
     Heat canola oil in a medium nonstick saucepan over medium heat and sauté the rice just until golden (about 5 minutes).
    Step 2
    Add 1/2 cup if moisture is needed. Add the onions and garlic and sauté for a couple of minutes.
    Step 3
    Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat to low. Simmer, covered, for 20 to 25 minutes or until the broth is absorbed. Add salt and pepper to taste, if desired, and serve.

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