Mexican Brown Rice

Mexican Brown Rice (Gluten-Free Recipe Analysis)

Healthy Mexican rice that tastes amazing! Thisis made with brown rice, which is perfectly fluffy after baking in the oven. This isn't a quick recipe, but it does clear the stovetop for use. Check the recipe notes for a shortcut, etc. Recipe yields 6 to 8 side servings.

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1614g

Ingredients

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2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained

15 ounces (425g) Tomatoes, Orange, Raw

425g
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1 small yellow onion, root end trimmed and quartered

1 small (70g) Onions, Raw

70g
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2 cloves garlic, roughly chopped

2 clove (6g) Garlic, Raw

6g
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1/4 cup extra-virgin olive oil

0.25 cup (54g) Oil, Olive, Salad Or Cooking

54g
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2 cups long-grain brown rice (do not rinse!)

2 cup (404g) Rice, Brown, Long-grain, Cooked (includes Foods For Usda's Food Distribution Program)

404g
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1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)

1 pepper (14g) Peppers, Jalapeno, Raw

14g
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2 1/2 cups vegetable broth

2.5 cup (550g) Soup, Swanson, Vegetable Broth

550g
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1 tablespoon tomato paste

1 tbsp (9.3g) Tomatoes, Red, Ripe, Raw, Year Round Average

9.3g
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1 teaspoon salt, to taste

1 tsp (6g) Salt, Table

6g
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1/2 cup finely chopped fresh cilantro

0.5 cup (8g) Coriander (cilantro) Leaves, Raw

8g
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1/4 tsp Red pepper flakes, optional, for extra heat

0.25 tsp (0.78g) Peppers, Hot Chili, Red, Raw

0.78g
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1 lime, sliced into wedges, for serving

1 fruit (2" dia) (67g) Limes, Raw

67g