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    Quick Mexican Rice


    • 2 tablespoons canola oil
    • 2 cups long-grain brown rice, uncooked
    • 1 cup white onions, finely chopped
    • 2 teaspoons garlic, minced
    • 1 can tomatoes, 14 1/2 oz; crushed or petite cut
    • 2 1/2 cups low-sodium chicken broth
    • 1 green bell pepper, finely chopped


    Step 1
    Heat oil in a medium nonstick saucepan over medium heat and sauté the rice just until golden (about 5 minutes).
    Step 2
    Add onions and garlic and sauté for a minute or two more. Stir in tomatoes (including juice), chicken broth, and bell pepper. Bring to a boil, then reduce heat to low. Cover the saucepan and simmer for about 25 minutes or until broth is absorbed.

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