Quick Mexican Brown Rice
This speedy Mexican Brown Rice makes an ideal accompaniment to a variety of meals, whether it's tacos, enchiladas, or refried beans – you can pair it with just about anything!
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Ingredients
- 4 cups cooked brown rice
- 1 jalapeno
- 2 garlic cloves
- 2 tablespoons tomato paste
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 5 lime wedges
- chopped cilantro
- 2 medium plum tomatoes
- 1 teaspoon olive oil
- ½ medium onion
Instructions
- 1
Warm the pre-cooked rice and set it aside for later use.
- 2
In a large skillet, pour in the oil and place it over medium-high heat. Once the oil is hot, introduce the onions, tomatoes, and jalapeño, sautéing them until they start to soften, which should take around 2-3 minutes. Incorporate the garlic and continue to sauté for an additional minute.
- 3
Mix in the tomato paste, cumin, paprika, cayenne, along with salt and pepper. Stir the mixture well to ensure the vegetables are thoroughly coated. Then, add the warmed rice to the skillet, mixing it in, and cook for another minute or until everything is heated through. Serve with fresh cilantro and lime wedges on the side.