Mexican Brown Rice
Using brown rice instead of traditional white, this rice cooked in a flavourful tomato sauce is the perfect side for south-of-the-border dishes - or as a flavourful alternative to plain steamed rice!
Ingredients
- 100 g (½ cup) brown basmati rice thoroughly rinsed
- 2 shallots finely diced
- 4 cloves garlic minced
- 1 tbsp tomato paste
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp cinnamon
- 1 (400g/14oz) can whole, peeled tomatoes pureed until smooth
- 1 tbsp soy sauce
Instructions
- Add the rice to a small saucepan and cover with cool water. Cover the pan and set over high heat and bring to a boil. Reduce the heat to medium-low and boil for 10 minutes. Drain and set aside.
- Meanwhile, add 1 tbsp of neutral oil to a large skillet for which you have a lid. Set over medium heat and, once shimmering, add the shallots and a generous pinch of salt. Cook, stirring occasionally, until translucent and tender - 2-3 minutes.
- Add the garlic, tomato paste, cumin, chili powder, and cinnamon. Cook for about 30 seconds, until very fragrant.
- Add the rice and stir to coat in the shallot and spice mixture. Pour in the pureed tomatoes, soy sauce, 100ml (⅓ cup) of water and ¼ tsp of salt. Bring the mixture to a simmer and cover.
- Allow the rice to simmer, covered, until all of the moisture is absorbed and the rice is fully tender - about 20 minutes. Serve immediately.
Nutrition
Calories: 253kcal | Carbohydrates: 55g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 372mg | Potassium: 729mg | Fiber: 5g | Sugar: 8g | Vitamin A: 519IU | Vitamin C: 25mg | Calcium: 112mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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