Cookie and Kate · by Cookie and Kate★ 4.8
Mexican Brown Rice
NUTRITION · PER SERVING90M COOK
CAL 16%·PRO 11%
CARBS 52G64% OF CAL
3G FIBER46G OTHER3G TOTAL SUGAR
FAT 11G30% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brown rice baked in the oven with tomatoes, jalapeños, and cilantro until fluffy. A nutty, slightly spicy side dish that pairs with Mexican meals.
sidemexicangrain bowl⚙️ food processor🫕 dutch oven🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
- 1 small yellow onion, root end trimmed and quartered
- 2 cloves garlic, roughly chopped
- 1/4 cup extra-virgin olive oil
- 2 cups long-grain brown rice (do not rinse!)
- 1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
- 2 1/2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt, to taste
- 1/2 cup finely chopped fresh cilantro
- Red pepper flakes, optional, for extra heat
- 1 lime, sliced into wedges, for serving
At a glance
PER SERVING · TIME 90M
CAL 16%·PRO 11%
CARBS 52G64% OF CAL
3G FIBER46G OTHER3G TOTAL SUGAR
FAT 11G30% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 666mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 17mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 666MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.