While we enjoy this Mexican Rice recipe with our Burritos or Tacos, I had a bunch of leftover brown rice the other day from when I had baked it.

If you’ve never tried this method, you have no idea what you’re missing and how easy it is! I swear I will NEVER boil rice again.

Anyway, I wanted to make some Mexican rice to add to my Sweet Potato Burritos for our Back to School Freezer Meals and wanted to use up what I already had on hand.

So all I did was basically ‘finish up’ the recipe omitting the part where I had to cook the rice. And it came out great.

It was ready in about 20 minutes, and the reason it took that long was just because I like to saute the onions for a long time to get some caramelization going.

But it really is as simple as sautéing some onions and garlic and adding tomato paste, some spices and adding your cooked rice into it. Easy peasy! Just the way I like it!

Mexican Rice

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Ingredients

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2 Tablespoons olive oil
½ cup organic onion, diced in chunks
4 cloves organic garlic, minced
1 organic jalapeno, diced (optional)
¼ cup tomato paste
2 Tablespoons fresh organic lime juice
2 teaspoons cumin
⅓ cup organic cilantro, chopped
2 cups cooked brown rice
Salt to taste
Pepper to taste

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Instructions

In a small saute pan over low/medium heat, add the olive oil and heat until warm
Add the onion and saute until it starts to brown, approximately 7-8 minutes
Add the garlic and jalapeno pepper and cook another 30 seconds
Add the rest of the ingredients and combine
Add the cooked rice and stir to combine, heating through, approximately 1 minute