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Taco Night- Mexican Rice

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There has to be delicious rice for taco night- it would be better if the rice is healthy… so I made it out of brown rice.. no one was able to tell we were having brown rice. It was so yummy and flavorful that no one noticed.. I used the same ground coriander and ancho chili powder…

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 cup brown rice, rinsed well
  • 3 cups chicken or vegetable broth

Heat a saucepan with butter, oil and salt. Add the brown rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer partially covered for 20 minutes. Turn the heat down and with lid on. Cook for another 20 minutes. Keep aside once cooked.

  • 2 tablespoons extra virgin olive oil
  • ½ large red bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup tomato sauce
  • 2 teaspoons ground coriander
  • 2 teaspoons ancho chili powder
  • 2 teaspoons salt
  • 1 cup cilantro, chopped

Heat a wide frying pan with the olive oil. Add the red pepper, onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce, ground coriander, ancho powder and salt. Saute for 3 to 4 minutes. Turn the heat off and add the mixture to the cooked rice. Mix well and check for seasonings. Add the cilantro and mix well and serve with the tacos.

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