Mexican Brown Rice Recipe (Arroz Integral a la Mexicana)

This Mexican brown rice recipe is a flavorful side dish that’s a healthier alternative to white rice. Easy to make, fluffy and full of delicious taste.

Mexican Brown Rice (Arroz Integral)

Brown rice in Spanish is called arroz integral, the word for rice is arroz and integral referrers to complete or whole grains.

In Mexican food brown rice is less common than white rice, but it is used by many people looking for a healthier alternative – specially when making arroz rojo or what many in the US call Spanish rice.

I personally love using brown rice to make a simple rice dish to use as a side or as a base to many of my Mexican favorites or fusion recipes. 

If you have some brown rice that needs using up this great recipe is the perfect way. 

Mexican Rice with Brown Rice

I have previously shared my authentic Mexican rice recipe made using white long grain rice, and now with this recipe I’m going to show you how to make the same Mexican style rice just using brown rice instead.

Brown rice has a lot of flavor and it combines perfectly well with the traditional Mexican arroz ingredients. This rice too makes a perfect side dish to countless Mexican dishes, or you can also use it as a main dish base to create scrumptious meals from.

The process and simple ingredients for Mexican-style brown rice is the same as the original recipe using long grain rice. 

How to Make Mexican Brown Rice

Step 1: Make The Homemade Salsa
In a blender cup place a little water, the roughly chopped tomatoes, white onion, garlic cloves, some salt and blend until perfectly smooth. Set aside.

Step 2: Brown The Rice
Drizzle the oil into a large straight-sided sauté pan with a tight-fitting lid over medium-low heat. Allow to heat through then add the rinsed and strained brown rice – be careful to remove all excess water so you don’t splash oil onto yourself. Sauté the rice until it turns a light golden brown color and make sure to stir often so it doesn’t burn. 

Step 3: Add The Tomato Sauce
Give the blended tomato mixture a quick pulse in the blender then very carefully pour it over the rice. Stir to well combine then let it simmer until nearly all of the tomato sauce has been absorbed, it’ll take about 8 minutes or so over medium heat.  

Step 4: Cook The Rice
Next pour the vegetable broth over the rice then add whatever veggies you are using. Stir to well combine and allow the come to a gentle boil. Once that happens immediately lower temp down to low heat, cover the pan and let it simmer until the rice is cooked through, tender, and all of the broth has evaporated. It will take about 20-25 minutes but keep an eye so it doesn’t burn.

Step 5: Fluff and Rest
Once the 20-25 minutes are up uncover the pan and use a fork to gently push aside some rice to see if all the broth has been absorbed. If it has then use the fork to fluff the remaining rice then cover pan and let it rest another 8 minutes or until ready to serve. 

If all the broth hasn’t absorbed yet then cover and continue to simmer over low heat until it has. Then you can fluff and rest before serving.

How to Serve

This red rice goes deliciously on the side of mole, enchiladas, bistec con papas, picadillo, bistec a la mexicana, chiles rellenos, tacos and so much more. You can garnish with some chopped fresh cilantro or green onions for added flavor. 

As a main dish you can use it as a base a filling vegan meal. I love to use if for rice or burrito bowls with black beans or refried beans, some avocado or guacamole, pico de gallo salsa made with green chiles for heat, sour cream, and for additional protein I usually add some crispy fried oyster mushrooms or if I have leftover tofu I’ll add that. It makes such and easy meal that’s full of nutrition and great flavor. 

Another great way to use this rice is by letting it cool overnight in the fridge, then the next day I love to make Mexican fried rice. It’s so delicious! 

Taste

​The taste of this Mexican brown rice is nuttier and chewier than the one made with white rice. It’s still packed with delicious savory, umami, tomato taste that compliments so many dishes. It’s such an easy recipe you have to try it at least once. ​

How to Store and Reheat

​Allow leftovers to come to room temperature before storing in an airtight container. This rice will keep fresh for about 5 days in the refrigerator. 

You can also freeze it by putting in Ziplock freezer bags and freezing for up to 3 months. Defrost in the fridge overnight.

My favorite way to reheat leftovers is in the microwave. I drizzle a little bit of water into the microwave safe bowl then heat for a minute and a half, stir and test temperature and if needed, zap it for a few more seconds. 

Try These Mexican Side Dishes Recipes

• Calabacitas aka Mexican Zucchini
• Papas a la Mexicana (Mexican Potatoes)
• Mexican Green Beans
• Mexican Broccoli

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