(Heat wave in Calif., no way am I turning on the oven!). Think I’ll cut back on browning the rice…, Next time I’m thinking of substituting Tajin for the salt…. Season chicken cubes with salt and pepper. This was a very good basic recipe that could be adapted endlessly to suit your own personal taste for “Mexican” rice. Especially if you use precooked rice, it’s a delicious side that comes together in no time! Beef Tips And Rice – While not Mexican Food, I love serving Beef Tips And Rice with this Mexican Rice recipe instead of regular rice to give it even more flavor.. This looks way better!! Mexican Rice-Cooker Shrimp & Rice Diary Of A Recipe salsa, green bell pepper, jalapenos, water, Creole seasoning and 5 more Rice Cooker Hainanese Chicken Rice Brunch–n–Bites Anyway, thank you! Ground Beef Tacos – Easy and tasty ground beef tacos for a delicious Mexican food dinner.. Picadillo Con Papas – A hearty meat and potatoes Mexican … This was so easy to make and delicious. Love your recipes! Bring back to boil. I love your recipes. I do leave it in the oven the full 85-90 minutes. I love all your recipes, Kate, and made a couple this weekend. Is there any other rice that I could use for this recipe? It was more than a hit. Both turn out well. you are so my hero!!!!! Ok, adding this to my list of SkinnyTaste recipes. Added black beans and veggies like someone suggested and it was a perfect vegetarian meal. Rice substitutions: I think you could use medium-grain brown rice here without any changes. My variation with white rice is very similar. I have made it with several types of rice since, depending on what I have on hand, from short, to medium, to long grain brown rice, and once half white and brown (don’t recommend this as they cook differently :-) I have typically used the short cut with the salsa and finds that controls the liquid quantity as I use the same type each time. Pour into rice, cover, cook for 25 to 30 minutes on low until tender. TJs Frozen Brown Rice is also a great love of mine! Slice 1 medium carrot into 1/4-inch slices and steam for 2 minutes or until tender. However, with a little creative spicing up, a bowl of plain brown rice becomes a meal in itself. I’ve made this recipe with white rice but am so glad you posted how to do it with brown rice. Thanks GIna. Add the cooked rice, stir, and cook for 1 minute or until heated through. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Red pepper flakes, optional, for extra heat. Thank you so much for sharing this recipe. Thanks! Using a garlic press, press 2 to 3 garlic cloves (to taste). I can’t believe this worked for me because I have ruined many rice dishes. I had the same problem as Rachel, the rice seemed a little al dente…, The flavor was awesome!! I’ve made this many times already.. thank you! Reduce heat to medium-low, cover pot and simmer until liquid is absorbed and rice is tender, about 40 minutes. Also, I cooked it all on the stovetop and added more liquid since it absorbed the liquid before rice was done. A few stirs over 15-20 minutes, and it turned out delicious. I’m glad you could adjust it to fit your needs. Serving suggestions: This rice is great with my roasted veggie enchilada casserole, and would go well with my other Mexican entrées. I did not use the tomato paste because I try not to use anything from a can, and Always do 1:2 ratio of rice to water/broth. So good!! Very happy with the results! Made this tonight for Cinco de Mayo with some refried beans, guacamole and carne asada. I cooked it for 1h 50 min and didn’t rinse. Delicious! ; Garlic – … Do you think that quinoa might work? Printing out a 2 page recipe is difficult to work with. Looks perfect for stuffing inside an enchilada! Served it with your black bean and veggie enchilada and everyone enjoyed. It does make more sense to use a can of beans, or maybe add cooked ones at the end. Can I use those found in a jar? But crunchy and ruined. I (and several commenters) encountered rice stayed crunchy/al dente no matter how long we cooked it. This looks amazing!!. I would love to try it again but maybe on the stove next time I’d have better luck. Timing may be a little longer due to volume, but I would start with the recommended amount and increase as needed from there. Anyway, I’ll try making it again… maybe on the stove top next time. Made a few small adjustments and it turned out amazing! Just made this and it was delicious! Thanks for sharing! Next time, I will add jalapeno and some extra spices!! Nancy, I made this yesterday as written. I know you can stir a can of rinsed and drained black beans in after cooking, which is by far the easiest option. Thx! Great to hear it worked for you, Laura. Too saucy perhaps? I still haven’t quite cracked the code to perfectly fluffy rice every time, but I’ll see if I can work it out tonight for dinner. I can’t wait to try it out:). how can i adapt this recipe to make it with the basmati? I made this rice today and we LOVED it!! *. It tends to be a little mushy and a little bland. Overall, delicious, it even got high marks from my foodie mom and sister. I was ready to give up! I used medium grain brown rice and chicken broth because that’s the rice and broth I had on hand, and a sweet long pepper (a Cubanelle, I think) sautéed with the rice. I served it with chiles rellenos. 2 cups rice to 2 1/2 cups liquid is just not enough, especially when baking. Thanks your comment and review, Edith. Using a sautéed pan with a tight fitting lid add 1 tablespoon olive oil, when warm add 1 cup white rice (I prefer a medium or short grain rice) sautéed until rice is kind of clear looking or browned. Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Seems excessive to me, does it seem excessive to you? Rice is my favorite carb, I love it more than potatoes or even pasta! I’m glad this one is a repeat for you! Stir, in a 2 cup measure add salsa and tomato sauce to make 1 1/2 cups add water to measure 2 cups. – So easy and really bumps up the flavor. my husband has colitis and can’t eat whole grains. Dog lover. My only feedback is that I don’t understand why so many seem to compliment the flavor. Thanks, Kate, for another great recipe! Long grain white rice – I’ve also made this with Jasmine rice and it tastes delicious. One of my favorite recipes from your site. best of luck! I used brown jasmine rice since that was all I had. As this was cooking, the smell brought back so many memories and then I took my first bite. So good! Fluff with a fork and garnish with chopped cilantro or parsley if you prefer. Thanks so much!! It is very tasty, fresh, and flavorful. The technique is similar to other recipes I have seen for oven baked brown rice, and in my opinion it is hands down the best way to make brown rice. I served it with refried blackbeans, cubed roasted sweet potato, and scrambled eggs :). Hooray! Thanks! You can use frozen brown rice from Trader Joe’s or make your own frozen brown rice to keep on hand for busy nights! Any ideas on liquid measurement adjustments? Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. I been trying for a while to find a taste brown rice recipe. Hi Tami, I’m sorry this didn’t turn out for you. What variety of rice did you use and did you let it come to a boil prior to putting it in the oven? Cook: Cover and simmer for about 15 minutes or until the rice … Rice was too dry and not cooked through. I love brown rice, because i’m fitness lover. I needed to add 2 cups of water at 45 minutes and another 2 cups 15 minutes later. You CAN make this on the stove top. . :). I served it with the artichoke enchiladas. Hi! My kids and husband won't do brown. Hi Mel, Thank you for your feedback. I have to make it again, it was SO delicious! Thank you for sharing. I was wondering if you could use cauliflower “rice” too. I have made this recipe many times, and like I often do, tried it for the first time when hosting a group of friends. ¡Arriba! Check the recipe notes for a shortcut, etc. :). Absolutely amazing flavors and so fresh. I haven’t tried it, sorry! I made it with white rice, since my husband won’t eat brown, and it was still good. I cooked the rice, sauted the rest of the ingredients and then added to the rice for a final heating. I omitted the cayenne and added a couple cups of corn to this, and it was a huge hit with the whole family. But this rice is seriously so amazing. Yes, I started freezing my brown rice too! It should not be considered a substitute for a professional nutritionist’s advice. I omitted the jalapeño as it was for a dinner party with some toddlers in attendance and it was still very flavorful. Thanks! It’s a keeper!! What other adjustment should would I need to make for the broth or tomato puree? I finally have access to an oven after quite some time, so I was just now able to try this recipe. This information will not be used for any purpose other than enabling you to post a comment. Thanks for sharing, Dr. J! Love to hear your thoughts. Yum this looks amazing! 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