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.
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.
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.