Mexican Brown Rice

Mexican Brown Rice (Vegan 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

    keyboard_arrow_down

Compliance

Based on the Vegan way of eating preset. View more Vegan recipes.

1614g

Ingredients

keyboard_arrow_down

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

15 ounces (425g) Tomatoes, Orange, Raw

425g
keyboard_arrow_down

1 small yellow onion, root end trimmed and quartered

1 small (70g) Onions, Raw

70g
keyboard_arrow_down

2 cloves garlic, roughly chopped

2 clove (6g) Garlic, Raw

6g
keyboard_arrow_down

1/4 cup extra-virgin olive oil

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

54g
keyboard_arrow_down

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
keyboard_arrow_down

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

1 pepper (14g) Peppers, Jalapeno, Raw

14g
keyboard_arrow_down

2 1/2 cups vegetable broth

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

550g
keyboard_arrow_down

1 tablespoon tomato paste

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

9.3g
keyboard_arrow_down

1 teaspoon salt, to taste

1 tsp (6g) Salt, Table

6g
keyboard_arrow_down

1/2 cup finely chopped fresh cilantro

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

8g
keyboard_arrow_down

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

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

0.78g
keyboard_arrow_down

1 lime, sliced into wedges, for serving

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

67g