Mexican Brown Rice
Transform your weeknight dinner routine with this vibrant and wholesome Mexican Brown Rice recipe! Loaded with nutrient-packed brown rice, hearty black beans, and sweet corn, this one-pot dish bursts with bold flavors from smoky paprika, chili powder, and a zesty hint of fresh lime juice. The combination of sautéed onion, garlic, and jalapeño adds aromatic depth, while tomato paste and diced tomatoes create a rich, savory base. Simmered in vegetable broth for ultimate flavor, this gluten-free and vegan-friendly recipe is a versatile side dish or a hearty base for burrito bowls and tacos. Ready in under an hour, it’s a simple yet satisfying meal that’s perfect for meal prep or family dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup brown rice
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 small, seeded and finely chopped jalapeño
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup sweet corn kernels
- 1 cup, rinsed and drained black beans
- 0.25 cup, chopped fresh cilantro
- 1 juiced lime
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
Rinse the brown rice thoroughly under cold water to remove excess starch. Drain and set aside.
Heat 2 tablespoons of olive oil in a medium-sized pot or deep skillet over medium heat.
Add the diced onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic and chopped jalapeño, cooking for 1–2 minutes until fragrant.
Add the tomato paste, diced tomatoes, ground cumin, smoked paprika, and chili powder. Stir well to combine and let it cook for 2 minutes, allowing the flavors to meld.
Add the rinsed brown rice to the pot and stir to coat the rice with the tomato and spice mixture.
Pour in the vegetable broth, season with salt and black pepper, and stir well. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 30–35 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during this time.
When the rice is cooked, remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the remaining steam to finish cooking the rice.
Fluff the rice with a fork, then gently fold in the corn kernels, black beans, fresh cilantro, and lime juice.
Taste and adjust the seasoning with additional salt or lime juice, if desired.
Serve warm as a side dish or as a base for burrito bowls, tacos, or grilled vegetables.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 41.8 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2910 mg | 62% | |
*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.
