I have been craving Mexican food and flavors lately. Fortunately, my whole family loves Mexican food, so I have not received any complaints about the frequency with which it is showing up on our table.
I don’t know if I should admit this, but Mexican rice (with the green chili peppers omitted) mixed with black beans has been one of the earliest table foods each of my kids has eaten. I am sure this breaks all sorts of parenting rules, but my kids did not want any part of jarred baby food.
- 1½ cups long grain brown rice
- 3 cups water, vegetable broth or chicken broth
- 1 can diced tomatoes*
- ½ cup chopped onion
- ¼ cup chopped bell pepper
- 1 tablespoon diced green chili pepper (optional)
- 2 cloves garlic, minced
- ½ teaspoon cumin
- Combine all of the ingredients in large pot with lid. Cook uncovered over high heat until it reaches a boil.
- Lower the temperature to a simmer. Place lid on pot and cook for 45 minutes. Remove from heat and let stand for 5 minutes.
- Fluff with fork, then serve.
To make this quickly in the pressure cooker, reduce the liquid to 2 1/2 cups + 2 tablespoons and follow the directions for making brown rice in a pressure cooker.