Mexican Brown Rice

Aug 1, 2016

This is a traditional Mexican rice plate, made with brown rice by our friends at Hispanic Kitchen. We hope you enjoy it!

“I have prepared rice dishes with brown rice before, but never with parboiled brown rice. It cooked just as fast as white long-grain rice and was not mushy at all. I loved it! The box also included jalapeño stuffed queen olives. I sliced up a few and added them to the rice towards the end of cooking time. It added a nice salty note to the dish and played well with the tartness of the lime and the spice of the chile peppers. Thumbs up for this Mexican brown rice recipe”

Preparation time: 10 min
Cook time: 20 min
Total time: 30
Servings: 6


  • 3 tablespoons 
    olive oil
  • 1 cup 
    Iberia parboiled brown rice
  • 1/3 cup 
    white onion, diced
  • cloves garlic, minced
  • 1 to 2 
    Serrano or jalapeño peppers, diced
  • 1/2 
    poblano pepper, diced
  • Roma tomato, diced
  • 1/4 cup 
    tomato sauce
  • 2 cups 
    chicken broth
  • 1/2 teaspoon 
  • 1/4 teaspoon 
    garlic powder
  • 1/4 teaspoon 
  • 1/4 teaspoon 
  • queen jalapeño-stuffed olives, sliced
  • Juice of 1 lime
  • Cilantro, chopped for garnish


  1. In a large skillet, heat the oil to medium heat. Add the rice and stir to coat with oil. Cook for 3 to 5 minutes or until the rice starts to toast and become aromatic. Add the onions, garlic, jalapeño and poblano pepper. Cook for 3 minutes.

  2. Add the remaining ingredients, minus the olives, stir gently to combine. Taste for salt, bring to a boil. reduce heat, cover and continue cooking for 18 to 20 minutes or until all the broth has been absorbed. add the olives, remove from heat and let stand for 10 minutes. Fluff with fork before serving. Garnish with lime juice and cilantro before serving.

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