Mexican Rice (Mcdougall)
Submitted by cmath
Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis oil-free Mexican rice follows the McDougall plant-based approach: water-sautéed vegetables, no added fat, and brown rice instead of white. It’s a vegan side dish that doesn’t sacrifice flavor for health since the chili powder, cumin, green chiles, and hot sauce bring plenty of heat and depth.
Water-sautéing the onion, green pepper, scallions, mushrooms, and garlic for a full 10 minutes softens everything and concentrates the flavors before the rice even enters the pan. The mushrooms release their liquid early on, which adds a savory richness to the cooking water that oil-free cooking sometimes misses.
Using pre-cooked brown rice makes this a 30-minute side dish. The rice just needs to heat through and absorb the seasoned tomato-chile mixture. The nuttier, chewier texture of brown rice holds up better to stirring than white rice, which can turn mushy.
A dash or two of hot sauce at the end lets everyone adjust the heat to their liking.
Pro Tips
- Cook the brown rice ahead of time. Day-old refrigerated rice works best since the grains are firmer and separate more easily.
- Don’t rush the water sauté. A full 10 minutes lets the onion sweeten and the mushrooms give up their liquid.
- Stir frequently during the final cook. Brown rice sticks more easily than white, especially without oil in the pan.
- Taste before serving and adjust the chili powder and hot sauce. Canned green chiles vary a lot in heat level.
Variations
- Add a can of drained black beans for extra protein and a more filling side dish.
- Stir in fresh cilantro and a squeeze of lime juice just before serving for a bright, fresh finish.
- Use white rice instead of brown if you prefer a softer, stickier texture.
Ingredients
Directions
Sauté the onion, green pepper, scallion, mushrooms, and garlic in the ½ cup of water for 10 minutes.
Add the remaining ingredients and mix well.
Cook over low heat for about 10 minutes, or until heated through, stirring frequently.
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