Mexican Brown Rice

These comfort food nachos are made with Mexican brown rice topping and generous vegetables. Inexpensive, healthy, easy to make and delicious!

Course Main Course, Side Dish

Cuisine Mexican

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 1-cup servings

Calories 208kcal

Author Traci - TheKitchenGirl.com

Ingredients

2 tbsp Olive Oil
1/2 medium White Onion diced
1 Serrano Pepper diced
3 cloves Garlic chopped
1 cup Short Grain Brown Rice rinsed
1 3/4 cups Reduced-Sodium Vegetable Broth
4 Roma Tomatoes diced
1 cup Corn fresh or frozen
2 Tbsp Taco Seasoning
1 tsp Garlic Powder
1 tsp Kosher Salt
1/2 tsp Chili Powder
1/4 tsp Cumin
1/4 tsp Black Pepper
1/4 tsp Cayenne pepper

Instructions

In a 3-quart pot over medium heat, heat OLIVE OIL until shimmering (about 2 minutes)
Add ONION, SERRANO PEPPER, and GARLIC and sauté until slightly tender (about 2 minutes)
Add BROWN RICE and sauté long enough to release a toasted fragrance (2-3 minutes)
Add VEGETABLE BROTH, TOMATOES, CORN, TACO SEASONING, GARLIC POWDER, SALT, CHILI POWDER, CUMIN, BLACK PEPPER, and CAYENNE PEPPER
Increase heat to med-high and bring all ingredients to a boil
Allow to boil for about 1 minute, stirring ingredients
Cover and reduce heat to low
Continue to heat for 30-40 minutes until rice is tender and liquid has absorbed
If there's too much liquid, continue to heat with the lid off and stir occasionally until desired consistency is reached.
Remove from heat, serve over tortilla chips and garnish
Note: You can add beans to this recipe. Just add them with the veggies before steaming the rice and ingredients.

Notes

Yield: 6 cups

Serving size: 1 cup

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition