I’m just going to say it: Rice is not a sexy blog post. Cakes get loads of likes, and a perfectly grilled steak has people licking their computer screens, but rice? People overlook the post with casual indifference. Meh. Just rice.
Toasted Brown Rice Is Your Friend
But let me tell you, when we sit down at the table, what dish is emptied first? Yep, you guessed it. The rice. Because rice is your best friend. You love it! (I love it too!)
We make loads of rice here at the ranch, and you can count on finding a batch of chicken stock in the fridge set aside for just such recipes. Unfortunately, rice isn’t a dish that works well as a leftover. No prob though. We never seem to have any leftover rice.
I don’t make brown rice too often, but when I do, I wonder why it isn’t top of my list. Nutty, with a slightly chewy texture, brown rice can be used in soups or alongside a savory stew.
Prepare Like Traditional Mexican Rice
Brown rice can be prepared just like traditional Mexican style rice, as you will see in this recipe. Mexican rice is usually toasted before the liquid is added. When toasting brown rice, you will definitely notice an even nuttier flavor, which pairs exceptionally well with the caramelized onions.
Make sure you caramelize the onions first before you prepare your rice. The browned onions will leave a lot of extra flavor in the pan, which is a good thing. So delicious. I always make extra caramelized onions, as I snack on them while I am finishing up the meal!
You can add other chopped vegetables if you like, such as a couple of peeled diced carrots or eggplant, tomatoes. If you need a vegetarian dish, switch out the chicken broth for either water or veggie broth. And make sure you check our recipe for Classic Mexican Style Adobo, which pairs wonderfully well with this brown rice side dish.Print
Toasted Brown Rice with Caramelized Onions and Peas
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Sides
- Method: Stove Top
- Cuisine: Latin American
2 tbsp. vegetable oil (30ml)
1 large onion, sliced thinly
1 ½ cups brown rice (278 gr)
3 cups chicken stock (720ml)
1 clove garlic, minced
½ cup fresh or frozen peas (55gr)
Salt and pepper to taste
Heat the vegetable oil in a 10” (25cm) straight sided sauté pan with a lid. Add the sliced onions, and fry until they are well caramelized and slightly crispy, about 8 minutes over medium heat. Remove half of the onions and set aside.
Add the uncooked rice to the pan, and toast over medium heat for about 5 minutes, until the rice begins to turn opaque. Add the chicken stock, garlic and frozen peas. Season with salt and pepper as desired.
Cover the pan with a lid, lower the heat so that the rice is simmering slowly. Simmer for 35-40 minutes covered, until all the liquid is absorbed. Avoid opening the lid while it is cooking, but after 35 minutes you can lift the lid as test a grain of rice for doneness. The rice is ready when it is tender, and the chicken stock has been completely absorbed.
Toss to fluff the rice right before serving. Garnish with the reserved caramelized onions.