Cinco de Mayo is right around the corner, and for those looking to plan their own Mexican Fiesta at home to celebrate, here is an easy, delicious Mexican rice dish to help fill out your menu. In order to make this dish a little healthier, we substituted brown rice for white rice, and although it changes the color of the dish a bit, the added nutritional value of the brown rice is well worth it. We made our rice a couple of hours before we needed it and then simply heated it up in the microwave, gave it a little stir, and it was perfect. We served seafood tacos along with our rice, but this dish would be a great side dish for just about any Mexican or Tex Mex entree.
- Tomatoes are a source of vitamin A, vitamin C, dietary fiber and a great source of lycopene, a powerful antioxidant.
- Brown rice brown rice as an excellent source of manganese, fiber, and a good source of the minerals selenium and magnesium.
- Peppers are rich in carotenoids, a pigment that helps to boost immunity, and to fight cancer and heart disease. One small red pepper gives you up to three times your daily requirement of vitamin C.
Using brown rice instead of white creates a much healthier grain side dish.
Yield: Serves 10
Prep Time: 15 mins
Cook Time: 30 mins
1/2 Cup Diced Onion
1/2 Cup Diced Green Pepper
2 Cloves Garlic, Peeled & Minced
2 Teaspoons Olive Oil
1 Cup Quick Coking Brown Rice
1 Can (10 Ounces) Diced Tomatoes With Chilies
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
Salt & Pepper
1 1/2 Cups Chicken Broth
1/2 Cup Chopped Fresh Cilantro
In a heavy skillet, heat the oil and then cook the onions and peppers until softened.
Add the garlic and cook until fragrant.
Add the rice to the pan and cook stirring constantly over medium high heat until the rice begins to color.
Add the tomatoes, chili powder, cumin, salt, pepper, and broth and bring to a boil.
Reduce the heat, cover, and cook over low heat until the rice is tender and the liquid has been absorbed, about 20 minutes.
Stir in the fresh cilantro and serve warm.