One of my favorite side dishes to complete any meal is brown rice. It's full of nutritional benefits like protein and fiber, and adds a wonderful nutty flavor that white rice simply lacks. And so as the cold weather settles in (or not, if you're here in southern California), so does the need for hearty, homecooked meals like mom used to make. As I walked through the farmer's market this afternoon I was suddenly hit with the desire for Mexican Rice, a dish my mom used to make for my family on those cold nights when we needed something spicy to clear the sinuses and blast through our dulled taste buds. So I gathered some ingredients and recreated the delicious one pot side dish, made of things I mostly had laying around.
Mexican Rice
Makes 6 1-cup servings
Ingredients:
2 cups long grain brown rice [Fresh & Easy - $1.99 for a bag, $0.80 used here]
1/4 large chopped onion, about 1/2 cup [Fresh & Easy - $1.09 for whole onion, $0.27 used here]
1/2 green bell pepper [Farmer's Market - $3/lb, $0.50 used here]
2 medium tomatoes [Trader Joe's - $1 for two]
3 cups low sodium vegetable stock [Trader Joe's - $1.99 for 4 cups, $1.50 used here]
1 tbsp olive oil
1 tbsp minced garlic
1/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground red pepper (use more or less for desired spiciness)
1/2 tsp cayenne pepper
1/3 tsp ground cumin
Directions:
Mexican Rice
Makes 6 1-cup servings
Ingredients:2 cups long grain brown rice [Fresh & Easy - $1.99 for a bag, $0.80 used here]
1/4 large chopped onion, about 1/2 cup [Fresh & Easy - $1.09 for whole onion, $0.27 used here]
1/2 green bell pepper [Farmer's Market - $3/lb, $0.50 used here]
2 medium tomatoes [Trader Joe's - $1 for two]
3 cups low sodium vegetable stock [Trader Joe's - $1.99 for 4 cups, $1.50 used here]
1 tbsp olive oil
1 tbsp minced garlic
1/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground red pepper (use more or less for desired spiciness)
1/2 tsp cayenne pepper
1/3 tsp ground cumin
Directions:
- Heat olive oil in a large saute pan over medium high heat. Add onions and cook until fragrant and onions are slightly colored, about three minutes.
- Pour in rice, garlic, and spices and stir to coat with oil. Toast rice and spices until rice is slightly browned, about two minutes. Stir frequently with a wooden spoon to prevent burning and sticking.
- Stir in chopped bell pepper and tomato and pour in stock. **When chopping bell pepper and tomato, cut into large chunks so they will hold up to the cooking.** Stir to combine and bring to a boil. Reduce to a simmer and cover, stirring occasionally.
- Cook for 30 to 40 minutes, until all liquid is absorbed.
Serve alongside a chicken breast roasted with spices or any other preparation, or simply enjoy on its own.
Total cost: $4.07, Cost per 1-cup serving: $0.68
Nutrition facts: 264 calories, 4.2g fat (0.7g saturated, 0g trans), 0mg cholesterol, 134mg sodium, 51.3g carbs, 3.1g fiber, 1.8g sugar, 5.3g protein [15% Vit A, 31% Vit C, 3% Calcium, 8% Iron].
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