Mexican Rice (Mcdougall)

This 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.