Quick Mexican Brown Rice

Name: Quick Mexican Brown Rice
Total time: 10 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 4 cups cooked brown rice (if frozen, heated); 1 teaspoon olive oil; ½ medium onion (finely diced); 2 medium plum tomatoes (small dice); 1 jalapeno (seeds and membrane removed, minced); 2 g arlic cloves (minced); 2 tablespoons tomato paste; ½ teaspoon cumin; ¼ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; 1 teaspoon kosher salt; Freshly ground black pepper (to taste); 5 lime wedges (for serving); chopped cilantro (optional)

This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

⏱️ 10 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Easy 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

5 servings

4 cups cooked brown rice (if frozen, heated)
1 teaspoon olive oil
½ medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 g arlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
5 lime wedges (for serving)
chopped cilantro (optional)

Steps

Heat the cooked rice. Set aside.
Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.