This is my favorite brown rice. It's lighter texture & flavor make it a closer substitute for white rice.
I cook big batches of this rice in my rice cooker and freeze it in smaller portions for easy reheating later.
This oregano has a slightly different flavor than the more common oregano. I use it in most of my Mexican cooking.
Cumin is another staple in Mexican cooking. I use it in this rice, salsas, chili, taco seasoning, and more.
This rice is another recipe from our Mexican Buffet Party menu. It was one of the choices for the Taco Bowl Bar at our party. The flavors in this recipe were inspired by Chipotle's Cilantro-Lime Rice, but my version uses brown rice instead of white along with some additional seasonings. This rice is great with Mexican food, but it's flavors also complement Indian food, curries, and grilled meat and fish.
Why brown basmati rice? It's been years since there was any white rice in my kitchen. I initially switched to brown rice for its nutritional benefits, but now I prefer the taste and am especially partial to basmati brown rice.
Nutritional Information (for 1/2 cup serving): 89 calories, 1.4g fat, 17.4g carbs, .9g fiber, 1.6g protein; Weight Watchers PtsPlus: 2
Step 1. Assemble the ingredients: basmati brown rice, vegetable broth (preferably low-sodium), garlic, fresh lime juice, olive oil, kosher salt, oregano (Mexican preferred), cumin, white pepper, cilantro
view on Amazon: organic basmati brown rice, Mexican oregano, organic cumin
Step 2. Add rice and vegetable broth to a pan and bring it to a boil on the stove-top.
Step 3. Cover the pan and lower the heat to its lowest setting; simmer for 45 minutes.
Step 4. Remove from heat, leave the lid on, and let rest for 5 minutes or until all liquid is absorbed. Use a spoon to move rice away from bottom of pan to see if any liquid remains.
Step 5. Once all of liquid is absorbed, fluff rice with a fork.
Step 6. Whisk together the garlic, lime juice, olive oil, salt, oregano, cumin & pepper. Add mixture and chopped cilantro to cooked rice. Stir to combine.
This rice is ready to eat right away, but it also freezes and reheats well.
FREEZING & REHEATING: I freeze this rice in ziploc freezer bags. To reheat, put the frozen rice in a covered micro-wave safe dish and heat it on full power for 2 minutes. Stir it and continue to heat until hot throughout--approx. 1 more minute, depending on the quantity being reheated.
I love having a stash of this rice in my freezer for quick reheating to go with a number of meals. The tartness of the lime juice provides a nice balance with Mexican and other spicy foods. It's really good in a tortilla taco bowl.
click to view Tortilla Bowl Taco Bar recipe
This rice was the perfect complement to the chicken curry that I made for dinner last night. I like it with grilled fish, too.
You can double this recipe for feeding a big group or to have extra to freeze for later. I usually make a double batch while I'm at it. King-Man loves this stuff.
Here's another rice recipe that goes well with a Mexican meal: Fiesta Brown Rice In An Instant Pot.
Make it a Yummy day!
You can read all of my tips and other complementary menu items
for serving this rice in tortilla bowl tacos at a big dinner party.
Click to view A Mexican Buffet Dinner Party