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Mexican Brown Rice

With a truly revitalizing aroma and rice that is rich and moist, this Mexican brown rice is an excellent side to pair with flavourful mains and fresh salads.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 8 servings


  • Measuring cups
  • Cutting board and knives
  • Large pot for rice
  • Small bowl for topping
  • Whisk
  • Citrus juicer (to get the most out of your limes)


For the rice

  • 2 cups brown rice add some black wild rice as well if you want
  • 1 litre vegetable broth or 1 litre of water and a cube of bullion/dried vegetable stock
  • 2-3 stalks green onion
  • 1 jalapeño pepper
  • 1 cup fresh cilantro leaves
  • (Optional) extra lime wedges to squeeze and garnish

For the lime topping

  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 & 1/2 tsp cumin
  • 1 & 1/2 tsp oregano dried is easier to work with, you can also use fresh oregano for extra flavour if it is finely chopped
  • 60 ml (4 tbsp) lime juice about 2 whole limes
  • 20 ml (1 & 1/3 tbsp) olive oil
  • (Optional) a sprinkle of lime zest grate the outside of the lime


  • Set your pot of vegetable broth or water with bullion cubes to boil.
  • Add rice to pot and turn it down to low boil for 25-30 minutes, stirring occasionally and checking for consistency around the 25 minute mark. Like a risotto, the rice should absorb the broth and there should be little if any liquid left in the pot.
  • While the rice is cooking, prepare your spices, lime juice, and olive oil. Juice fresh limes if possible. Place all of these in a bowl and whisk them together thoroughly for 1 minute.
  • Wash, dry off, and chop green onion, jalapeno, and cilantro, removing stems from cilantro.
  • When the rice is done, remove the pot from heat. You can leave it in the pot if you are serving immediately.
  • Add green onion and dump the lime topping onto the hot rice and stir it all around.
  • Add some fresh cilantro at the end and stir again. If you are planning to have leftovers then save some cilantro until you serve the rice again next time.


Regardless of what kind of broth you use, this will turn out to be an amazingly flavourful dish. Remember, like a risotto, you want the rice to absorb all the liquid. You may need to add some water if there is nothing left in the pot and the rice is still undercooked.
Have you ever had a Mexican brown rice dish before? Let me know with a comment below, and tag me on Instagram @the.phil.osopher with your photos if you make this! I’d also love to hear thoughts on what other cake recipes you’d like to see.
Keyword basmati, broth, brown, cilantro, cumin, fresh, Mexican, onion, oregano, pepper, rice, salt, savory, vegetable, wild