Mexican Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Combine all of the ingredients in large pot with lid. Cook uncovered over high heat until it reaches a boil.
  2. Lower the temperature to a simmer. Place lid on pot and cook for 45 minutes. Remove from heat and let stand for 5 minutes.
  3. Fluff with fork, then serve.
You can drain the liquid from the diced tomatoes into a measuring cup and then add water or broth until you have 3 cups of liquid.
Recipe by Premeditated Leftovers™ at