Every week, I try to cook up a big batch of some grain; my favorites are quinoa, rice, and millet, but I also love experimenting with amaranth, wheatberries, and bulgur. With all these wholesome grains in rotation, you'd think I'd never get bored. But sometimes, I want something a little more flavorful than a plain bowl of quinoa. That's where spices, stocks, and other flavorful mix-ins come in, as is the case with this Mexican rice.
This is a pantry meal, meaning that you'll probably have most, if not all, the ingredients in your kitchen already. The result is a chewy, flavorful dish that can be combined with a multitude of proteins and veggies for a quick lunch or dinner. My favorite way to serve it is with some cilantro, warm tortillas, and fajita veggies (and guacamole, obvi). Just mix up some margaritas and you're set!
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup dry short grain brown rice
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 tablespoon tomato paste
- Cilantro, for topping (optional)
Directions
1. Add all ingredients to a medium saucepan and bring to a boil.
2. Lower to a simmer and cook for 30 minutes, or until all the water has been absorbed and rice is cooked through.
3. Serve warm and topped with cilantro, if desired.
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Photo: Molly Lansdowne
