Heart-Healthy Chipotle Brown Rice
Take your taste buds on a flavorful journey with this Heart-Healthy Chipotle Brown Rice—a vibrant, wholesome dish that's as nutritious as it is delicious. Packed with the nutty goodness of fiber-rich brown rice, smoky chipotle pepper, and the brightness of fresh cilantro and lime juice, this recipe is a perfect balance of bold Tex-Mex flavors. Low-sodium vegetable broth and olive oil keep this side dish light and heart-smart, while sautéed garlic, red onion, and ground cumin infuse layers of irresistible warmth and aroma. Perfectly complemented by fresh diced tomatoes, this easy-to-make recipe is ideal for weeknight dinners, meal prep, or as a zesty addition to your favorite burrito bowl. Ready in just under an hour, this satisfying and nourishing dish will become a household favorite! Keywords: chipotle brown rice, heart-healthy recipe, Tex-Mex side dish, quick and easy, nutritious brown rice recipe.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups low-sodium vegetable broth
- 1 whole chipotle pepper in adobo sauce
- 1 tablespoon olive oil
- 0.5 cup red onion
- 2 cloves garlic
- 0.5 teaspoon ground cumin
- 1 cup diced tomatoes
- 0.25 cup fresh cilantro
- 1 tablespoon lime juice
- 0.25 teaspoon black pepper
Instructions
Rinse 1 cup of brown rice under cold water until the water runs clear to remove excess starch.
In a medium-sized saucepan, heat 1 tablespoon of olive oil over medium heat.
Finely chop 1/2 cup of red onion and mince 2 cloves of garlic. Add them to the saucepan and sauté until the onion is translucent, about 3-4 minutes.
Add 1/2 teaspoon of ground cumin to the onion and garlic, stirring to combine and toast the spices for about 1 minute.
Add the rinsed brown rice to the saucepan, stirring to coat the rice in the onion and spice mixture.
Pour in 2 cups of low-sodium vegetable broth and stir well.
Chop 1 chipotle pepper in adobo sauce finely and add to the saucepan, stirring to incorporate.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 35-40 minutes, or until the rice is cooked through and has absorbed the liquid.
While the rice is cooking, dice 1 cup of tomatoes and roughly chop 1/4 cup of fresh cilantro.
Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the diced tomatoes, chopped cilantro, and 1 tablespoon of lime juice.
Season with 1/4 teaspoon of black pepper, or to taste. Serve warm and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 14.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1230 mg | 26% | |
*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.
