
Mexican Brown Rice
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