Mexican Brown Rice

Mexican Brown Rice offers deep flavor and a satisfying chew that regular white rice just can’t match in this classic side dish. Brown rice on its own brings a nutty, earthy note, but toasting it in olive oil and simmering in chicken broth takes it further. With jalapeños, garlic and warm spices, this version has more flavor than what you’ll find in most restaurants.

While brown rice takes longer to cook than white rice, nearly all of that time is hands-off. Just combine the everyday ingredients and let them simmer while you work on the rest of your meal. I make this whenever I want rice with more character – it pairs beautifully with Mexican dishes like tacos, enchiladas and burritos, but also works well with many main courses.

Mexican Brown Rice Ingredients

• Olive Oil: I use extra-virgin olive oil because I always have it on hand.
• Butter: Use salted or unsalted – if using unsalted, you may need to adjust the salt in the recipe.
• Long Grain Brown Rice: Regular brown rice is key here – not instant or quick-cooking varieties. (Try this Cilantro Lime Brown Rice recipe too.)
• Onion: I prefer white onion for its clean, sharp flavor, but yellow works too.
• Garlic: Fresh cloves with tight, papery skin and no soft spots.
• Jalapeño: Look for smooth, firm peppers – ones with white lines tend to be spicier.
• Chicken Broth: Homemade chicken broth or store-bought both work well in this recipe. If using low-sodium broth, you may need to add more salt.
• Tomato Sauce: Plain tomato sauce without added herbs or seasonings.
• Cumin: Check that your ground cumin still has a strong aroma – it loses flavor over time.
• Chipotle Chili Powder: This is ground chipotle peppers, not regular chili powder – it adds smoky heat.
• Salt: I use kosher salt for this recipe.
• Cilantro: Choose bright green bunches with no wilting or yellowing.
• Lime: I recommend serving with fresh lime wedges – the fresh juice just before serving brightens the rice and brings out all the flavors.

Recipe Options

• Make it Vegetarian: Swap in vegetable broth – I often do this when serving vegetarian friends.
• Adjust the Heat: I like adding extra chipotle powder when I want more kick.
• Add Vegetables: Diced carrots or peas are great additions – add them with the onions.
• Fresh Herbs: A handful of fresh oregano adds nice depth along with the cilantro.
• Make it a Meal: I love this rice topped with a fried egg and fresh Pico de Gallo or Fire Roasted Salsa for a simple meal.

The aroma that fills your kitchen as this rice slowly simmers is reason enough to make it. Between the toasted rice, warm spices, and that hint of jalapeño, it’s hard to be patient for those last few minutes before lifting the lid.

How to Make Mexican Brown Rice

Start by toasting the rice in olive oil and butter until it’s fragrant and lightly golden. Add the onions and cook until they soften, then stir in garlic and jalapeño just until their aroma releases.

Pour in the broth, tomato sauce, and seasonings, giving everything a good stir to combine. Once it comes to a boil, reduce the heat, cover, and let it simmer. The rice needs about 45 minutes of gentle cooking – you’ll know it’s ready when the liquid is absorbed and the grains are tender but still have that nice brown rice chew. Let the covered pot rest off the heat for 10 minutes, then fluff with a fork. A final garnish of cilantro and a squeeze of lime brings all the flavors together.