This is a simple recipe that packs in a lot of flavor. I only use brown rice when it comes to rice dishes. So, make sure you adjust for time and water when using brown rice instead of white rice. Brown rice overall is much healthy and easier to digest than white rice.
Mexican-style Brown Rice w/ Beans
- 2 cups of uncooked long or short grain brown rice
- 2 cups of vegetable broth
- 1 cup of water
- 1 – 1 1/2 cup of cooked red kidney beans
- 3 garlic cloves-minced
- 1/2 cup of cubed white onion
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped red bell pepper
- 1/2 cup of cubed tomatoes (deseeded)
- 1/2 of jalapeño
- 2 – 3 tbsp of taco seasoning mix
- Enough olive oil to sauté the veggies
Using a medium size pot sauté the onions, garlic, and peppers for about 3 to 5 minutes over medium heat. Once onions become translucent (clear looking) add the taco seasoning mix. Stir in well. Allow to continue to cook for another minute or so. If too dry, simply add some more olive oil, but not much. Add the uncooked brown rice to the mixture and stir well, making sure the rice grains are well coated w/ the seasoning. Continue cooking for another 2 minutes or so until rice grains should begin to look clear. Add the broth and water and bring the pot to a boil. Once boiling, reduce heat and allow to simmer for at least 35 to 40 minutes. Half way through, at roughly 25 minutes in, add the kidney beans. Mix well and continue to cook. About 10 minutes before rice is complete add the cilantro and tomatoes and stir in well.