El Paso Brown Rice

Elevate your weeknight meals with this vibrant and flavor-packed El Paso Brown Rice recipe! Combining tender, nutty brown rice with a medley of sautéed vegetables, hearty black beans, and zesty canned tomatoes with green chilies, this dish bursts with bold Tex-Mex flair. Seasoned with a harmonious blend of cumin, chili powder, and paprika, every bite is infused with smoky, spicy goodness. Perfect as a standalone plant-based entrée or a lively side dish, it’s finished with fresh cilantro and a squeeze of lime for a fragrant, tangy twist. Ready in under an hour and easily customizable, El Paso Brown Rice is a healthy, satisfying choice for Mexican-inspired dinners.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 1 medium green bell pepper, diced
• 2 garlic cloves, minced
• 1 14.5-ounce can canned diced tomatoes with green chilies (undrained)
• 1 cup black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoons paprika
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Rinse the brown rice under cold water in a fine mesh strainer to remove excess starch, then set aside.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 35-40 minutes, or until the rice is tender and the water is fully absorbed.

Step 3

While the rice cooks, heat the olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion and diced green bell pepper to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 6

Add the canned diced tomatoes with green chilies, black beans, cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir everything together and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.

Step 7

Once the rice has finished cooking, fluff it with a fork and gently fold it into the skillet with the vegetable and spice mixture. Stir to combine evenly.

Step 8

Sprinkle the chopped fresh cilantro over the rice before serving.

Step 9

Serve hot with lime wedges on the side for a refreshing citrus kick.

Nutrition Facts

Serving size	1250.6 grams (1250.6g)

Amount per serving	% Daily Value*
Calories	804

Total Fat 32.00g	41%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 1321mg	57%
Total Carbohydrate 111.20g	40%
Dietary Fiber 25.60g	91%
Total Sugars 8.40g
Protein 23.80g	48%

Vitamin D 0IU	0%
Calcium 228mg	18%
Iron 9mg	48%
Potassium 1195mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 11.5%

Carbs: 53.7%