How to make vegetarian Mexican fried brown rice

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Mexican fried rice is an effective way to switch up plain old rice dishes. It's full of Mexican flavor, and using brown rice helps ensure you're getting even more nutritional value out of it. Using the recipe that follows, it's easy to get this delicious side on the table in less than an hour.
Brown rice takes a little longer to cook than white rice, but it's well worth it. Not only will it provide more fiber than its white counterpart, but it also has a little more bite. In addition, all those peppers and corn add even more texture, making this one tasty side dish.
Cooktop Cove
Vegetarian Mexican Fried Brown Rice
10 minutes
40 minutes
50 minutes
1 cup short grain brown rice
1 1/2 cups vegetable stock, plus 2 tablespoons
1/2 cup enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 onion, small dice
1 red pepper, small dice
1 cup frozen corn
3 tablespoons pickled jalapeno, roughly chopped
3 cloves garlic, minced
3 green onions, thinly sliced (optional)
Place the brown rice and 1 1/2 cups of vegetable stock in a medium-sized saucepan. Cover and bring to a boil.
Reduce heat to low and simmer for 40 minutes, or until rice is tender and the liquid has been absorbed.
Remove lid from saucepan and fluff rice with a fork.
While the rice is cooking, make the sauce for the rice.
In a large frying pan over medium heat, add the olive oil.
When the pan is hot, add the onion and red pepper. Cook for about three minutes, until soft.
Combine the enchilada sauce, cumin, chili powder, salt and ground black pepper.
Add the frozen corn, pickled jalapeños and garlic to the frying pan. Stir and cook for another minute or so, until the corn is warmed through.
After the rice has fully cooked, add to the sauce pan and stir everything together.
Cook just until everything has warmed through together.
Garnish with sliced green onions (optional).
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This might look like a complicated recipe, but the brilliance of it is that you can make the parts separately. The pickled onions last up to two weeks in the fridge, and the rest of the recipe is incredibly quick and simple to make.
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