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Mexican Brown Rice

What you need: 

1 cup onion, diced
1 bell pepper, diced
2 cloves garlic, chopped
1 1/2 cups brown rice
oil, as needed
3 cups vegetable stock (I use cubes)
1 (15 ounce) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cumin
cayenne, to taste

What you do: 

1. Stir fry the onion, pepper, garlic and rice in oil until onions are transparent.
2. Add the stock and tomatoes plus the juice. Bring to a boil, and stir in herbs.
3. Reduce heat, cover and simmer for 40 minutes, or until rice is done and liquid gone. Fluff and serve. Should be a tad sticky.

Preparation Time: 
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

thanks...i made this recipe with rice that was already made, just left out the broth and cooked the tomatoes, onions and spices together then added rice and corn...came out tasty =)

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Make this all the time!
Love it!

I often use it to fill burritos and sometimes use half mexican brown rice and half tofu for a scramble in the morning.

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