u003cstrongu003eCan I use pre-cooked brown rice?u003c/strongu003e

Yes! If using pre-cooked or leftover rice, reduce the broth and cook time accordingly—sauté the aromatics and then stir in the cooked rice and seasonings. keep the temperature low for 10 to 15 mins to allow the flavors to combine.

u003cstrongu003eCan I prepare this using a rice cooker or an Instant Pot?u003c/strongu003e

Absolutely. For the u003cstrongu003eInstant Potu003c/strongu003e, use a 1:1 ratio of rice to liquid and cook on high pressure for 22 minutes with a natural release. In a u003cstrongu003erice cookeru003c/strongu003e, sauté onions and garlic first, then add all ingredients to cook as usual.

u003cstrongu003eIs this dish gluten-free?u003c/strongu003e

Yes—just make sure your broth and spices are certified gluten-free if you’re sensitive.

u003cstrongu003eCan I substitute white rice in this recipe?u003c/strongu003e

Yes, you can! If you're short on brown rice or prefer a softer, quicker-cooking option, white rice works as a substitute. shorten the cooking time to approximately 20 to 25 minutes. and slightly lower the amount of broth, as white rice doesn't absorb as much liquid as brown rice.

u003cstrongu003eWhat type of brown rice works best?u003c/strongu003e

u003cstrongu003eLong-grain brown riceu003c/strongu003e is ideal for this recipe. It stays fluffy and separate when cooked, giving you that classic Mexican rice texture. You can also use u003cstrongu003eshort-grainu003c/strongu003e or u003cstrongu003ebasmati brown riceu003c/strongu003e, but note that the texture may be a bit stickier or more aromatic, respectively.

Mexican Brown Rice Recipe

Name: Mexican Brown Rice Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 cup long-grain brown rice; 2 tablespoons olive oil; ½ small onion (finely chopped); 2 garlic cloves (minced); 1 ½ cups vegetable broth (or chicken broth); 1 cup crushed tomatoes (or tomato sauce); 1 teaspoon ground cumin; ½ teaspoon chili powder (optional); Salt and pepper to taste; Fresh cilantro and lime wedges (for garnish)

Description

A wholesome, flavorful twist on classic Mexican rice, made with high-fiber brown rice, savory spices, and simple ingredients. Perfect for health-conscious families and meal prep.

Ingredients

1 cup long-grain brown rice
2 tablespoons olive oil
½ small onion (finely chopped)
2 garlic cloves (minced)
1 ½ cups vegetable broth (or chicken broth)
1 cup crushed tomatoes (or tomato sauce)
1 teaspoon ground cumin
½ teaspoon chili powder (optional)
Salt and pepper to taste
Fresh cilantro and lime wedges (for garnish)

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Instructions

Toast the rice: Heat olive oil in a large skillet over medium heat. Add the brown rice and toast for 2–3 minutes, until lightly golden and fragrant.
Sauté aromatics: Add chopped onion and cook for 3–4 minutes until soft. Stir in garlic and sauté for another 30 seconds.
Add liquids and spices: Pour in crushed tomatoes, broth, cumin, chili powder, salt, and pepper. Stir to combine.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, or until rice is tender and liquid is absorbed.
Let it rest: Turn off heat and let the rice sit (covered) for 5 minutes.
Fluff and serve: Fluff with a fork and garnish with fresh cilantro and lime juice.

Notes

Use long-grain brown rice for the best texture.

You can substitute vegetable broth for chicken broth for a vegan version.

Store leftovers in an airtight container for up to 5 days.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish, Main
Cuisine: Mexican