This is a great recipe to go along with the Crockpot Cheesy Salsa Chicken (recipe here>> https://www.micheletaylorfitness.com/recipes/crockpot-cheesy-salsa-chicken)
Sure you can get mexican or spanish rice in a box, but you are also getting the added fillers and chemicals they add as well. This allows you to have a clean version without all of that. And when making your own you can get creative with the spices. This recipe only calls for cumin but you can add 1/2 tsp paprika (regular or smoked) and 1/4 tsp cayenne for some added heat.
- 1 cup long grain brown rice (not the instant kind)
- 1 small sweet onion
- 2 cloves garlic minced
- 14.5 oz can petit diced tomatoes or you can use fresh and cut your own
- 4oz can chopped green chili
- 1/2 cup fresh chopped cilantro
- 1 TBSP extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 2 cups low sodium vegetable broth (can use chicken broth)
In a large skillet or saucepan add oil and heat on medium-high heat and saute the onion until tender, about 4 minutes. Add garlic and continue to saute for 1 minute more. Add remaining ingredients, cover, reduce heat and simmer on low for approximately 45 minutes or until rice has soaked up the liquid and is tender.
Remove from heat, leave covered and allow to set 10 minutes before serving.
NOTE: The time it takes to cook the rice will depend on the brand. Some brands take 35 minutes, while others take up to an hour.