Mexican Brown Rice

1 hr 30 min Prep: 10 min Cook: 1 hr 20 min
Serves: 6 Save

Ingredients (12)

  • 2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
  • 1 small yellow onion, root end trimmed and quartered
  • 2 cloves garlic, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 2 cups long-grain brown rice (do not rinse!)
  • 1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
  • 2 1/2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, to taste
  • 1/2 cup finely chopped fresh cilantro
  • Red pepper flakes, optional, for extra heat
  • 1 lime, sliced into wedges, for serving

Directions

Learn how to make this recipe at Cookie and Kate