Description
This Vegetarian Mexican Fried Brown Rice is a bold, flavor-packed dish that’s both nutritious and satisfying. With wholesome brown rice, colorful vegetables, and a smoky enchilada sauce, this recipe delivers rich Mexican flavors in every bite. Whether you’re looking for a quick weeknight dinner, a healthy meal-prep option, or a delicious side dish, this easy-to-make recipe will become a staple in your kitchen.
Ingredients
Scale
- 1 cup short grain brown rice
- 1 ½ cups vegetable stock, plus 2 tablespoons
- ½ cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 onion, small dice
- 1 red bell pepper, small dice
- 1 cup frozen corn
- 3 tablespoons pickled jalapeños, roughly chopped
- 3 cloves garlic, minced
- 3 green onions, thinly sliced (optional)
Instructions
Step 1: Cook the Brown Rice
- In a medium saucepan, combine short grain brown rice and 1 ½ cups vegetable stock.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and set aside.
Step 2: Prepare the Sauce
- In a small bowl, mix together the enchilada sauce, cumin, chili powder, salt, and black pepper.
- Set aside.
Step 3: Sauté the Vegetables
- Heat olive oil in a large skillet or wok over medium heat.
- Add the diced onion and red bell pepper and sauté for 5 minutes until they start to soften.
- Stir in the minced garlic and cook for another minute, stirring frequently.
Step 4: Add the Corn and Jalapeños
- Stir in the frozen corn and chopped pickled jalapeños.
- Cook for an additional 3-4 minutes, until the corn is heated through.
Step 5: Combine the Rice and Vegetables
- Add the cooked brown rice to the skillet.
- Pour the prepared enchilada sauce mixture over the rice and vegetables.
- Stir well to coat everything evenly.
Step 6: Final Touches
- Add the remaining 2 tablespoons of vegetable stock to deglaze the pan and prevent sticking.
- Stir in the thinly sliced green onions (if using).
- Cook for an additional 2-3 minutes, stirring frequently, until the dish is heated through.
Step 7: Serve
- Transfer the Mexican fried brown rice to a serving dish.
- Garnish with extra green onions or fresh cilantro if desired.
- Serve hot and enjoy!
Notes
- Rice Texture Tip: Brown rice can be firm; for softer rice, add an extra ¼ cup of stock while cooking.
- Customize the Spice Level: Adjust the jalapeños and chili powder for more or less heat.
- Protein Additions: Add black beans, tofu, or tempeh for extra protein.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired