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5 from 2 votes
Corn, rice, and black beans in a bowl with jalapenos
Mexican Brown Rice Recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

This easy vegan and gluten free recipe for Mexican brown rice is one of my favorite side dishes. Shallot, chili powder, garlic and tomatoes are combined with fresh summer corn for a burst of flavor. Serve with grilled chicken, fish, fajitas or along side black beans and a salad for a vegetarian meal.

Course: Side Dish
Cuisine: Mexican
Keyword: Brown Rice, Mexican Rice, Tex Mex Rice
Servings: 4 people
Author: The Dizzy Cook
  • 1 cup brown rice I used Trader Joe's California Brown
  • 2 cups vegetable broth
  • 1 small shallot, chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup plain tomato puree/strained tomatoes I used Pomi brand
  • 1 cup fresh corn kernels (about 1 cob)
  • kosher salt and pepper to taste
  1. Remove the corn kernels by running your knife down each side of the cob. In a small pot, combine rice, broth, chopped shallot, chili powder, garlic powder, tomato puree, and fresh corn. Mix everything together and place on the stove over medium-high heat. Bring everything to a boil, stir a few times, cover the pot with a lid, and reduce the heat to low.

  2. Cook according to your rice package directions, mine took about 25-30 minutes total, until all the liquid has absorbed and the rice is soft. Stir again so everything is combined and season with salt and pepper to taste.