In case it’s unclear from many of the other recipes on my blog, we love Mexican-style or Mexican-inspired food! We love Mexican rice but the packaged mixes have so much sodium in them that we rarely, if ever, use them.
We set out to make a simple version on our own that had far less sodium and loved what we ended up with. We made it pretty close to the original recipe but changed up a few spices, changed the instructions, and made it with brown rice instead of white rice. The result is a bit more hearty, but also a bit more healthy.
This post is in no way sponsored, but I do have to say that we are pretty exclusive users of Riceland Foods rice. Feel free to use another brand, but it might be at your culinary peril!
Ingredients for Mexican-style brown rice
- 1 cup Riceland brown rice
- 2 cups water (or reduced sodium chicken broth but it might change the consistency)
- 2 Tablespoons butter
- 1 small (8-ounce) can of no salt added tomato sauce
- 1/2 Tablespoon dried minced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
Instructions for Mexican-style brown rice
- Place the water, rice and butter in a sauce pan without bringing to a boil first. Cover the pan.
- Set burner to high and bring the mixture to a boil.
- When it comes to a rolling boil, turn the heat down to a high simmer, keeping the pan covered.
- Simmer for about 20 minutes.
- Add the tomato sauce, garlic powder, minced onion, and cumin. Mix well.
- Replace lid and continue to simmer for 20-25 minutes (until the rice is the desired texture. I prefer it soft and my husband prefers it a bit more crisp).
- Stir in remaining moisture and serve.