I wanted to create a healthy variation of the rice dishes that I have always loved so much from my favorite Mexican restaurants. Made with brown rice and loaded with veggies, you are sure to enjoy this flavor packed pilaf with your next homemade Mexican meal.
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Mexican Style Brown Rice Serves 10 For all ingredients, please consider using those that are grown organically. |
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| 1 tablespoon | olive oil |
| 1 | sweet onion, chopped |
| 2 cups | brown rice, preferably long grain, rinsed and drained |
| 1/2 teaspoon | ground cumin |
| 1/2 teaspoon | chili powder |
| 1/2 teaspoon | ground coriander |
| 1 | green pepper, diced |
| 2 large | carrots, diced |
| 1 cup | Roma tomatoes, chopped or pulsed in a food processor, canned chopped tomatoes would be fine |
| 2 cups | vegetable stock |
| 2 cups | purified water |
| 1 | 'chicken' bouillon cube (I used not chicken by Edward & Sons) |
| 2 medium | Yukon gold potatoes, cut into 1/3 inch pieces |
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Heat the oil in a large straight sided saute pan or dutch oven over medium heat. Add the chopped onion and cook for 5-10 minutes until it becomes translucent. Add the rice and stir to coat with thoroughly. Mix in the cumin, chili powder, and coriander. Cook for a minute or two allowing the spices to toast. Add the green pepper, carrots, and tomatoes. The add in the stock, water, and bouillon. Top the mixture with the potatoes and cover with a lid. Reduce the heat to the lowest temperature and cook covered and undisturbed for 40-50 minutes or until all of the liquid has been absorbed. Remove the lid after 40 minutes and slightly tilt the pan to see if any liquid remains in the bottom of the pan. If it seems dry, remove from heat. It it stills seems a little wet, cook for another 10 minutes uncovered or return the lid to the pan and turn of the heat. Fluff with a fork, season accordingly only if needed, and transfer mixture to a serving dish. The rice is best served withing an hour of preparation, but can be reheated. |
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