Mexican Brown Rice
If you want a little less spice, you can replace the fire-roasted tomatoes in this recipe with regular diced tomatoes or chopped fresh tomatoes. If you want some more spice, add some pickled jalapeños.
Serves: 4Hands-on: 5 minutesTotal: 35 minutesDifficulty: Easy
- 1 cup brown rice
- 2 cups water
- ½ tsp. salt
- ½ can (15.5 oz.) fire-roasted diced tomatoes
- ¼ cup chopped cilantro
- Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat then cover and reduce heat to low. Allow to simmer 30 minutes or until water is absorbed and rice is soft. Remove from heat and fluff with a fork.
- Stir in tomatoes and cilantro; cook five more minutes or until tomatoes are heated.