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Mexican-Style Tomato Brown Rice

August 14, 2017

I’ve been on a bit of an Indian food kick lately – I mean who can blame me, really? It’s just so easy and delicious! But, in an attempt to add some balance to the lunch section, I’ve opted for a different International cuisine this week. This Mexican-Style Tomato Brown Rice is super yummy and a nice treat in almost Mexican-food-less Kuwait. It still uses curry powder though . . . <insert monkey-covering-eyes-emoji>

This vegan Mexican inspired dish comes from Watch What U Eat and you can find the original recipe here. I doubled it and made this as a main dish for lunch but it would be a great side dish as well. I highly recommend serving this topped with some guacamole! It’s still good without it but when given the opportunity and availability of avocados, I pretty much add some every chance I get. Even avocado by itself, without turning it into guacamole would be great if you want to save a step.

vegan, recipe, healthy, nutrition, mexican, rice

Easy and flavorful, vegan dish – great as a side or main!

If a vegan dish isn’t desired, you can also add cheese as a topping.

Print Recipe
Mexican-Style Tomato Brown Rice
An effortless, vegan dish with a great combination of flavors.
vegan, recipe, mexican, brown rice
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
vegan, recipe, mexican, brown rice
Instructions
  1. Heat the oil in a large pot on medium heat. Add the garlic and saute until fragrant.
  2. Add onion and saute until translucent.
  3. Add in tomatoes and seasonings. Mix well. Cook tomatoes until tender for about 4-5 minutes.
  4. Add vegetable stock and rice.
  5. Cover pot with lid and simmer for 35-45 minutes or until tender.
  6. After 20 minutes, add in black beans.
  7. When rice is done, remove from heat.
  8. Garnish with parsley and tomato.
Recipe Notes

You can also pair this recipe with fresh guacamole and cheese if desired.

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Looking for other great Mexican-inspired dishes? Check out this Tex-Mex Black Bean Corn Quinoa Salad and these Red Rice and Chili Lime Black Bean Burritos.

Nutrition Profile Update

Since I began this blog (almost a year ago!) I’ve really debated whether or not to include the nutrition profile information for many reasons. Up to this point, every recipe includes the information; however, I’ve finally decided to stop this practice. I encourage my clients to chose healthy foods that nourish their bodies and to be mindful of how they feel while they’re eating, not to count calories and measure every single thing out. For this reason, I don’t believe it makes sense to continue listing the nutrition profile information for my recipes. In addition to that there are many variables that can drastically change the nutrition profile of almost every recipe. This includes substitutions such as using eggs in place of chia-eggs, different types of milk, serving sizes, etc.

I ensure everything I post is made with healthy, wholesome ingredients that I am happy to nourish my body with. From this point on, if you would like to request the nutrition profile of any recipe that I post I will be happy to calculate it and send it to you! Just leave a comment with your email address.

 

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