Mexican Brown Rice has a deep flavor and 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.
This post may contain affiliate links. Please read our disclosure policy.
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. Brown rice gives you more fiber, flavor and it’s more filling than white rice. It holds up well for a few days of meal prep and pairs beautifully with Mexican dishes like tacos, enchiladas and burritos, but also works well with many main courses.
Table of Contents
Recipe at a Glance
- Prep Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Skill Level: Easy
Mexican Brown Rice Ingredients
- Olive Oil: I use extra-virgin olive oil because I always have it on hand.
- Butter: Salted or unsalted both work. If you’re using unsalted, you may need to bump up 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 in this for its clean, sharp flavor, but yellow works too.
- Garlic: Buy a fresh fresh looking bulb of garlic with tight, papery skin and no soft spots.
- Jalapeño: Look for smooth, firm peppers. The ones with little 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: Use plain canned tomato sauce without added herbs or seasonings.
- Cumin: Check that your ground cumin still has a strong scent. When you can’t really smell it, you won’t be able to taste it either.
- Chipotle Chili Powder: This is ground, dried and smoked jalapeño peppers, not regular chili powder that’s a blend of spices.
- Salt: I use kosher salt for this recipe, but half the amount of fine sea salt works too.
- Cilantro: Look for a fresh looking, bright green bunch of cilantro. If the stems are tender, you can use them too.
- Lime: I like to serve this with fresh lime wedges, but it’s optional.
How to Make Mexican Brown Rice
Toast the dry 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 you can smell them.
Pour in the broth, tomato sauce, and seasonings and stir to combine. Once it comes to a boil, reduce the heat, cover, and let it simmer until the liquid is absorbed and the grains are tender but still have that nice brown rice chew, about 45 minutes. Let the covered pot rest off the heat for 10 minutes, then fluff with a fork. Stir in cilantro and lime just before serving.
Pro Tips
- Rinse the Rice: Run the rice through a fine-mesh strainer until the water draining out looks mostly clear. Brown rice has a powdery starch on the outside that can make the finished dish gummy.
- Watch the Toasting: Keep stirring the rice as it toasts. You want it fragrant and a shade darker, not browned.
- About the Heat: Once the lid is on, keep the heat low enough that you barely hear it simmering. Any higher and the bottom can scorch before the rice is tender.
- Let it Rest: Don’t skip the 10 minutes off the heat with the lid on. That’s what makes the grains fluffy.
Recipe Options
- Make it Vegetarian: Use vegetable broth instead of chicken broth. I often do this when I’m serving vegetarian friends.
- Adjust the Heat: Add extra chipotle powder if you want a little more kick.
- Add Vegetables: Stir diced carrots and/or peas in with the onions.
- Fresh Herbs: A handful of fresh oregano adds a nice herbaceous note 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. It also pairs well with Slow Cooker Pinto Beans, Homemade Refried Beans or Refried Black Beans for a heartier plate.
Storage and Reheating
Mexican Brown Rice keeps well in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a flat layer in a zip-top bag for up to 3 months. Brown rice dries out faster than white rice when reheated, so I like to add a tablespoon or two of water or broth to the skillet before warming. Reheat gently in a covered saucepan over medium-low heat with the splash of liquid, stirring once or twice until warmed through.
FAQ
Brown rice has the bran and germ that get stripped from white rice, so it has fiber and nutrients. The flavor profile here is the same warm, smoky, tomato-y rice you’d get with white, so you’re not losing anything.
Two things usually cause this. The first is a heat that’s too low to maintain a steady simmer for the full 45 minutes, which leaves the rice under-hydrated even when the timer goes off. The second is a lid that doesn’t seal tightly, which lets steam escape and shortens the effective cook time. To decide which issue you have, lift the lid. If there’s still visible liquid in the pan, your seal is fine but you need to increase the heat. If the pan looks dry but the rice is firm, steam was escaping and you’ll need to add more liquid. Either way, the fix is the same. Add 2 to 3 tablespoons of broth, cover, and cook another 5 to 10 minutes. And don’t skip the 10-minute rest off the heat after that. The rice keeps absorbing moisture during the rest.
Not 1:1 in this recipe. This recipe is built around the cook time and liquid ratio for long grain brown rice, so don’t swap white rice in directly. If you’re after a white rice version, try my Rice Cooker Mexican Rice or my Mexican Cauliflower Rice for a lighter option.
Yes, and it reheats well. I often make a batch a day or two ahead for taco night. Cool it completely before refrigerating, then reheat with a splash of water or broth to bring back the moisture.
Yes, as long as your saucepan is large enough to hold double the volume with room to simmer.
Serve alongside
Mexican Brown Rice
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups long grain brown rice rinsed well and drained
- 1/2 small white onion finely chopped
- 2 cloves garlic minced
- 1 jalapeño minced (stems, ribs, and seeds removed – gloves recommended!), optional (recipe note #2)
- 2 3/4 cups chicken broth or vegetable broth or water, (recipe note #1)
- 8 ounces tomato sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder or more for extra heat
- 1 teaspoon kosher salt plus more to taste
- fresh cilantro for garnish
- lime wedges for serving, optional
Instructions
- Heat olive oil and butter in a 2-quart saucepan over medium heat until sizzling. Add brown rice; cook and stir until rice is lightly toasted, 3 to 5 minutes. Add onion; cook and stir until onion is translucent, about 2 minutes more. Add garlic and jalapeño; cook and stir 30 seconds, or until fragrant.
- Add broth, tomato sauce, cumin, chili powder and salt; stir well to combine and bring to boil. Reduce heat to low and cover; simmer 45 minutes or until rice is tender and has absorbed liquid. Remove from heat and let stand, still covered, 10 minutes. Fluff with fork and transfer to serving bowl; garnish with cilantro and serve with lime wedges if desired.
Notes
- To make a moister version of this rice, increase broth by 2 tablespoons and up to 1/4 cup.
- Jalapeño adds depth of flavor and some heat, feel free to reduce the amount or omit altogether for milder rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Often restaurants serve a tasteless rice. Your version sounds healthy and flavorful.
Thank you, Karen!