Quick Mexican Brown Rice

Recipe available in following languages: 

Serves: 6

Fruits and Vegetables: ¼ cup per serving

Ingredients

1 teaspoon olive oil

4 cups cooked brown rice

½ medium onion, finely chopped

2 medium plum tomatoes, diced

1 jalapeño pepper, seeded and chopped

2 garlic cloves, minced

2 tablespoons tomato paste

½ teaspoon cumin

¼ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon pepper, ground

¼ teaspoon cayenne pepper (optional)

Directions

  1. Heat oil in a large skillet over medium-high heat.
  2. Add onion, tomatoes, and jalapeño pepper. Sauté until tender, about 2 to 3 minutes.
  3. Add garlic and sauté for 1 minute.
  4. Add tomato paste, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to evenly coat the vegetables.
  5. Add cooked rice. Stir and cook for 1 minute or until heated throughout.

Tips

  • Add 2 tablespoons chopped cilantro or parsley.
  • Serve with lime wedges.

Nutrition Facts

Serving size: ¾ cup; Calories: 180; Carbohydrates: 37 g; Fiber: 3 g; Fat: 2 g; Saturated fat: 0 g; Sodium: 460 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources