El Paso Brown Rice
Elevate your weeknight meals with this vibrant and flavor-packed El Paso Brown Rice recipe! Combining tender, nutty brown rice with a medley of sautéed vegetables, hearty black beans, and zesty canned tomatoes with green chilies, this dish bursts with bold Tex-Mex flair. Seasoned with a harmonious blend of cumin, chili powder, and paprika, every bite is infused with smoky, spicy goodness. Perfect as a standalone plant-based entrée or a lively side dish, it’s finished with fresh cilantro and a squeeze of lime for a fragrant, tangy twist. Ready in under an hour and easily customizable, El Paso Brown Rice is a healthy, satisfying choice for Mexican-inspired dinners.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 medium green bell pepper, diced
- 2 garlic cloves, minced
- 1 14.5-ounce can canned diced tomatoes with green chilies (undrained)
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Rinse the brown rice under cold water in a fine mesh strainer to remove excess starch, then set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 35-40 minutes, or until the rice is tender and the water is fully absorbed.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and diced green bell pepper to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the canned diced tomatoes with green chilies, black beans, cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir everything together and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
Once the rice has finished cooking, fluff it with a fork and gently fold it into the skillet with the vegetable and spice mixture. Stir to combine evenly.
Sprinkle the chopped fresh cilantro over the rice before serving.
Serve hot with lime wedges on the side for a refreshing citrus kick.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 8.4 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1195 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
