Mexican Brown Rice
Healthy Mexican rice that tastes amazing! This recipe is made with brown rice. Bake it all in the oven for perfectly fluffy rice.
Updated by Kathryne Taylor on July 9, 2024
I’m excited to finally share this healthier Mexican rice recipe with you. To tell you the truth, I rarely get excited about Mexican rice when I’m eating out. It tends to be a little mushy and a little bland.
Since they make it with white rice, eating that rice is a sure-fire way for me to feel cranky-hungry a few hours later. I often just ask for more beans instead.
So, a Mexican rice recipe wasn’t on my radar to make until Mallika emailed to request it a few months ago. Here it is, Mallika! Mine calls for long-grain brown rice, which means that this recipe starts with an extra layer of delicious whole-grain flavor.
How to Make Mexican Brown Rice
First, we’ll lightly toast the brown rice in oil for extra flavor and separation.
Then, we’ll bring the rice to a boil with rich, tomato-y broth (you can use ripe tomatoes or canned).
Then, we’ll bake it in the oven for perfectly fluffy Mexican rice with amazing flavor. I adapted this recipe from America’s Test Kitchen, and found that I could decrease the amount of oil used and increase the oven temperature to speed up the cooking process.
It’s still not necessarily a quick recipe, but it’s easy to make and totally worth the effort. Most of the cooking time is passive, too. If you have the room for it, I think you could bake the rice and a casserole on the same rack simultaneously. Please let me know how you like it!
Mexican Rice Serving Suggestions
Main Dish Options
- Black Bean Sweet Potato Enchiladas
- Easy Black Bean Tacos
- Roasted Veggie Enchilada Casserole
- Veggie Black Bean Enchiladas
More Mexican Side Dishes
- The Best Guacamole
- Classic Pico de Gallo
- Easy Refried Beans
- Elote (Mexican Street Corn)
- Mexican Green Salad with Jalapeño-Cilantro Dressing
View all of my Mexican dishes here.
Mexican Brown Rice
Healthy Mexican rice that tastes amazing! This recipe is made with brown rice, which is perfectly fluffy after baking in the oven. This isn’t a quick recipe, but it does clear the stovetop for use. Check the recipe notes for a shortcut, etc. Recipe yields 6 to 8 side servings.
Ingredients
- 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
- ¼ 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 ½ cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon salt, to taste
- ½ cup finely chopped fresh cilantro
- Red pepper flakes, optional, for extra heat
- 1 lime, sliced into wedges, for serving
Instructions
- Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
- Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
- Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you’re using fresh tomatoes that aren’t super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
- Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don’t worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
- Stir in the cilantro and season to taste with additional salt, if necessary (I often add another ¼ to ½ teaspoon). If you’d like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.
Notes
Recipe adapted from America’s Test Kitchen.
*Equipment notes: I used a medium Dutch oven for this recipe, which worked great. America’s Test Kitchen suggests that a large, straight-sided sauté pan or 12″ oven-safe pot will work; you’ll need an oven-safe, snug-fitting lid for either one.
Rice substitutions: I think you could use medium-grain brown rice here without any changes. If you want to use white rice, reduce the oven temperature to 350, reduce the broth to 2 cups, and reduce the baking time to 30 to 35 minutes.
Shortcut: You can replace the blended tomato/onion/garlic mixture with 2 cups mild red salsa (opt for regular salsa, as opposed to thick and chunky). When I use this trick, I reduce the amount of salt added to the pot by half and then add more to taste at the end, since salsas are already pretty salty.
Protein booster: After the rice is done cooking, you can stir in one or two cans of rinsed and well-drained black beans (or up to 3 cups drained home-cooked black beans). I also like this rice with chickpeas, but those don’t exactly jive with the Mexican theme.
Slow cooker note: I tried making this rice in a slow cooker (about 4 hours on high), and it didn’t turn out nearly as well (really mushy).
Freeze the leftovers: Laurie says she freezes her leftovers in a large freezer bag (be sure to let it cool completely before bagging). When she wants more, she breaks off a piece or two, heats it slowly and it’s good to go.
Recipe update 7/21/17: There’s nothing worse than sharing a recipe that has worked successfully several times, only to have it start acting up on you! I (and several commenters) encountered rice stayed crunchy/al dente no matter how long we cooked it. I’ve finally figured out that rinsing the rice causes it to stay crunchy no matter how long you cook it. My recipe last suggested 60 to 75 minutes, but I found that the rice requires 75 to 90 minutes to fully cook. I’m so sorry to anyone who ended up with too-firm rice!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made this recipe tonight and actually cried when I was eating it!! My gma used to make sopa (Mexican rice) several times a week. It was a staple growing up in a Mexican family. Gma passed away 7 yrs ago, and I’ve only made sopa once or twice but it never turned out like my grans. As this was cooking, the smell brought back so many memories and then I took my first bite. I couldn’t stop the tears – gma would be very proud that I was finally successful at making such a delicious dish! Thank you so much for sharing this recipe. It is super yummy – just like gran used to make!!
I’m glad they were happy tears! I’m sorry about your loss, but it’s great you have such fond memories! Thank you for sharing.
This turned out so good, my husband ate more of this than of the carne asada, and he loves meat!
So good! I can’t believe this worked for me because I have ruined many rice dishes. I used brown basmati and didn’t rinse. I don’t have a dutch oven so I used a dark roasting pan (I was worried it would burn so I stirred the bottom once, half way through). During these lockdown times, I didn’t have the right spices, I made more of a caribbean spiced version with a scotch bonnet pepper, thyme, allspice and ginger and everyone loved it!!
Hooray! Great to hear it worked for you, Laura. Thank you for sharing the spices you used and that they worked well.
Loved this recipe!! It took some time to cook, but easy steps to follow. I didn’t have fresh cilantro so had to settle for dried. Will certainly be making again.
I was surprised to see directions on not rinsing the brown rice since I thought all rice needed to be rinsed.
Excellent flavor! Wonderful recipe for brown rice usage! I’ve made this many times already.. thank you!
I’m happy to hear that!
I actually soaked the brown rice for a few hours and then drained it before adding to pot with oil…..that made it much more tender. Also, I cooked it all on the stovetop and added more liquid since it absorbed the liquid before rice was done. I love the flavor and I have made it at least once a week since I tried it about a month ago. It’s a keeper!!
This has been a go to recipe for me, thanks. I sometimes use three ripe tomatoes, sometimes a combo of 2 ripe tomatoes and half a can of chopped diced tomatoes to make the 2 cups. I do leave it in the oven the full 85-90 minutes. It always has a wee bit of crunchy rice , but I don’t mind. When giving it a stir half way through I try to really scrape at the bottom and that seems to help the bottom rice not crunch up.
How would this recipe do doubled? Thanks!
Hi Mandy! You can double all ingredients, just make sure you have a large enough pan to cook it in. Timing may be a little longer due to volume, but I would start with the recommended amount and increase as needed from there.
I don’t have a dutch oven. Can I use a rice cooker or a pan on the stove?
Hi Melody! I suggest a heavy bottomed pot. You may be able to use a rice cooker, but I don’t have the specifics sorry!
Thank you for the first recipe for Mexican rice that uses brown rice that I prepared as written and didn’t ruin! All the other recipes(~10) I’ve tried that used brown rice were inedible. :(
My only feedback is that I don’t understand why so many seem to compliment the flavor. I found this bland, and realized after that I’d somehow missed that there are no spices (eg cumin, white pepper, etc) as written.
Am I missing something, or does the fact I’m from/in Texas mean that I’m used to a regional variation of some sort that this recipe isn’t targeted for? I’m curious what you think. :)
Hi Mel, Thank you for your feedback. I’m not sure what you feel you are missing as the spices(jalapeño, red pepper flakes) are listed. But, if you would like more you could always add your favorite to amp it up more.
I was skeptical using brown rice but this is excellent!
Wow this is one of the only things I’ve made that I couldn’t get enough of. It is soooo good.
Thank you for sharing, Carolee!
Yum! I subbed adobo for tomato paste bc I had an open can of chipotles. I also added some homemade salsa verde when I stirred because I forgot to stir halfway and it was getting a bit stuck to the bottom by 45 min in. Overall, delicious, it even got high marks from my foodie mom and sister.
I’m glad it turned out, Elise! Thank you for your review.
Can the oil be omitted? Thank you
Hi Maria, it helps in the cooking process and flavor. I don’t have an alternative for you and suggest it as is.
I tried to make this in the instant pot and it was really mushy. Brown rice in the IP is always perfect so I thought I could get this recipe to convert but it’s too much liquid. Next time will try it with less salsa/liquid. Very flavorful though. Kind of like a Mexican risotto I can’t get over the baking time for this recipe.
Yummy. Very good.Came out perfect. I did put some additional water in at the half way point but not really sure if it was necessary. I also used a can of tomato sauce.
This rice is delicious and so very easy to make! Thrilled with the taste and will definitely make this again!
Thank you, Sharon! I’m happy you enjoyed it.
First time making Mexican rice. Family raved! I also cooked one red pepper with jalapeño. Used one can of tomatoes, half an onion and garlic and puréed that made 2 cups, no extra. Rice was done in an hour, though that could just be my oven. With your black beans (using Rancho Gordo midnight black beans) this was a fabulous meal!
That’s great! Thank you for sharing, Jens.
I made this today using my rice cooker and following your recipe pretty much to the letter. It was definitely a hit. My husband liked it even though he prefers white rice. I’m thinking that it would be good with shrimp or chicken as a main dish. I will make it again for sure!
Kate, I NEVER write recipe reviews!! This was my first time making this recipe. I ran out of the box yellow Spanish rice that I always use as a shortcut for taco night (lol) and I tried this since I had time, and all I had was light brown rice from Costco. I followed the recipe to the T and it came out PHENOMENAL! The only thing I changed actually was the cooking time, shortened to 45/60 mins. Thank you for this recipe!!! It’s a staple for me now!
Well, I’m glad you did Christine! Thank you for taking the time to review.
I made this before and I put it in the freezer and take some out whenever I want to make our go to which is stuffed bell peppers. Thanks!!
I’m happy to hear it freezes well! I appreciate your review.
Kate,
Love this snd all ofvyour recipes. My daughter recently had to become a vegetarian snd you and Cookie have become an at least once a week “go to” i know you said crock pot wasnt a success but do you know if anyone has had luck with instapot? Someone just surprised me with one!
Thanks,
Mare
Hi! I’m glad the blog is a go-to for you both. I honestly don’t use my instant pot often so I can’t speak to it or changes.
This is the best Spanish rice I’ve ever made. Followed everything exactly and couldn’t be more pleased with how it turned out. I’m saving this one for sure. I actually made the black bean and sweet potato enchiladas with it! Your recipes are awesome!!
The taste is amazing (couldn’t stop eating it directly from the Dutch oven :-) ) but following the recipe to a T (even with the recipe modifications) it came out pretty crunchy. I tried cooking a bit longer in the oven but then the rice got a little burnt on the bottom. I definitely want to make again because it tastes out of this world, but I guess maybe I’d use a slow cooker or white rice… unless you have any other suggestions to fully cook the brown rice!
I’m glad you loved the taste. I’m sorry it was crunchy! How long did you let it bake for and did you stir it half way?
I made this two nights ago with two changes:
1. used all the tomato mixture
2. substituted a green pepper
I baked it for 1 hour and 15 minutes as suggested. It turned out perfectly. With 2 cups of rice, you have a large batch of rice. It holds up well to use as leftovers. I used some of the rice with a poached egg on top for breakfast. This one goes into my “keeper” file of recipes.
This is so delicious. Time consuming but OH so worth it. I made it, took it to a pot luck dinner where the theme was Mexican foods. Everyone loved it especially because it was a healthier rice choice and taste sooo good.
Thank you
Diane
I’m glad you thought it was worth it, Cynthia! I appreciate you taking the time to review.
This was the best brown rice I have ever made! So good & I took your advice of adding in a can of black beans at the end… YUM!
I’m glad you enjoyed it, Ruthie! Thank you for your review.
Hi! I’m wondering if this can be made with short grain brown rice. Thank you!
Hi Emily, sure you can try it. Let me know what you think!
Thank you! I ended up making it last night with short grain rice, and it was great! I loved it! Very easy! Took about an hour and a half in the oven.
I’m happy you enjoyed it, Emily!
I’m going to make this tomorrow and wondered if using chicken broth vs vegetable broth will work. I’ll come back and rate it after I’ve made it.
Anyone try this in a rice cooker? I have a rice cooker that is amazing and cooks rice to perfection …
THIS RICE IS PURE MAGIC lol
This is a beautiful recipe and cooks up exactly as written. I’m so impressed that this recipe uses brown rice. I used the brown jasmine rice and it turned out so good and tender, even with a little extra time browning/toasting. I did not have the jalapeño (sadly) or the fresh cilantro (sigh), so I did add some crushed red pepper and the dry cilantro. I did have to adjust the salt (at the end while fluffing with a fork). Thanks for this recipe, I hope to use it again and again!
I’m glad you enjoyed it, Cat!
I love this recipe and many others from Cookie & Kate! I used tomatoes from my garden. I froze pre-measured amounts of the tomato, onion, garlic mixture in “Stasher” bags. It fed me many times throughout the winter, usually with black beans and a fried egg.
Can’t wait to dive into your cookbook that I just purchased.
Can this be cooked on the stovetop? I’m in a motel for a while and don’t have any oven proof dishes
Don’t rinse?? Sweetheart, if you saw the inside of a rice factory, you would retract those words and include wash and check for roach legs and mouse droppings in stead.
I will have to retry this recipe another day. I had tried making my own on the stovetop and after more than an hour it still hadn’t softened up but soaked up all of the water. I saw your recipe and decided to try it in the oven. It was a bit softer but still some crunch. Then I saw your note about rinsing making it stay crunchy no matter what. I had already rinsed it first so oh well. The taste was still really good, despite a little bit of crunch.
Hi! Will this work on a larger scale do you think? I was going to make this for a large group of people and mix everything and put into 4 roaster/baker pans and into the oven. There won’t be room to boil things first or use a large Dutch oven. Thanks!
As long as you have a big enough pot, it should work. Let me know how it turns out!
Homemade Mexican brown rice , healthy and delicious, a really hit with my family to go with our favourite your veggie chilli
When I pulled my rice out of the oven to five it a stir at 45 minutes in the fluid was fully absorbed. I added a cup of water and a can of rotel. My rice still turned out delicious although it was slightly crispy. Next time I’ll use my smaller dutch oven and a bit more fluid.
Is there a way to make this without using the oven? I’d love to just keep it stovetop since I don’t have cookware that will transfer to the oven. Appreciate all your delicious (and nutritious) recipes!
I made this and it turned out really well, even though I didn’t have all the correct ingredients. It was a tiny bit crunch 1.25 hrs so I just stirred in 1/4 cup hot water and stuck it back in the warm oven.
This is a great recipe, wonderful flavor, but I can’t figure out why some of my rice grains are crunchy? Most of them are fine, but some seem barely cooked. I’ve tried googling but I haven’t run across an answer to this problem.
It sounds like they may have needed to have cooked a bit longer. Or, it could have been old rice.
This was AMAZING! My finicky 16-year-old went back for 3RDS!!!
The rice was perfectly cooked and the flavor was sabroso!
I love to hear that! Thank you for sharing, Audrey.
This was AMAZING! My finicky 16-year-old went back for 3RDS!!!
The rice was perfectly cooked and the flavor was sabroso!
This was a big hit! If you wanted to double the recipe, would you double the all ingredients? Thank you!
I love this recipe. I find that cooking for 45 min at 375, then reduce to 350 for remainder of time works well. My rice will burn on the bottom if I cook it on 375 for the entire time.
Also, does it double well in the same pot. I need enough for 12.
Thank You,
Lynnita
Great to hear, Lynnita! I appreciate you taking the time to review.
I followed the recipe almost exactly, i just didn’t whiz up the tomatoes, and I didnt use cilantro because my daughter thinks it tastes like soap. I did mix in corn after it cooked, but only because i was being lazy serving it with fajitas. This recipe is excellent! Better than restaurant mexican rice, brown or otherwise.
Great to hear, Dharris!
Love this recipe, I stir in butter at the end once its cooked before serving to add another level of flavour. This time I have added black beans, green onion, and a few more spices to the mix. (Cumin, chili powder, italian seasoning – due to using fresh tomatos vs diced)
Why not rinse the rice?
You can rinse the rice.