One Pot Vegan Mexican Brown Rice

a spoon scooping sideways into vegan Mexican brown rice.

One Pot Vegan Mexican Brown Rice

Simple, easy and flavorful, this One Pot Vegan Mexican Brown Rice is lip smackingly delicious and a perfect weeknight dish. It’s made with whole grain rice and uses simple pantry staples.

Course Main Course

Cuisine Mexican

Keyword easy mexican brown rice, how to make vegan mexican brown rice, mexican brown rice recipe, mexican style brown rice, vegan mexican rice

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 216kcal

Author Gunjan

Ingredients

2 tsp olive oil
2 tsp minced garlic
1 cup chopped onions
1 cup rinsed brown rice (short grain/long grain)
1/2 cup chopped tomatoes
1/2 cup chopped green bell peppers
1/2 cup sweet corn kernels (frozen/canned)
1 cup canned tomato sauce
1 tsp cumin powder
1/2 tsp chili powder (or as per taste)
salt as per taste
1 1/2 cups vegetable broth
2-3 tbsp chopped cilantro (to garnish)

Instructions

Heat oil in a nonstick stockpot or a Dutch oven and sauté garlic until golden. Then, toss in chopped onions and sauté until raw aroma disappears.
Add rinsed brown rice to it and sauté for about 2 minutes until toasty at medium-high flame.
Add tomatoes, green bell peppers and sweet corn kernels to it and mix well for 30 seconds.
Add tomato sauce, cumin powder, chili powder and salt to it and mix. Stir in vegetable broth and let it cook at high flame for 5 minutes or until half the liquid is absorbed. Stir at intervals to make sure that the rice does not stick at the bottom.
Bring the flame to low heat and put a tight lid on your pan/pot and cook for 30 minutes without disturbing it. Remove the lid. At this stage the liquid must have been absorbed. Turn it off and fluff the rice. Cover it with the lid again for 2 minutes. This will help the rice to settle and absorb any extra liquid if any. Remove the lid and garnish with cilantro. Serve hot.

Notes

Rinse the brown rice in a colander under running tap water before starting the recipe. Make sure the rice is well drained and then keep it aside and prepare for the recipe so it can soak for few minutes while still damp.
Brown rice takes longer to cook so do not rush through it. Let it cook well at low flame for about 30 minutes for the best results.
This taste best when served immediately but the leftovers can be refrigerated in an air tight container for 3-4 days.
Make sure to warm it in the microwave very nicely (about 45 seconds – 1 minute) before serving.

Nutrition