Mexican Rice

Prep: 10 minutes Cook: 45 minutes

Serves:Makes about 3 cups

By Mika McDougall
Mika is my daughter-in-law. She lives in Portland, OR, with our son, Craig, and our newest granddaughter, Chloe. They were just with us for a visit so Craig could work with John during the August 10 Day McDougall Program, and we could spend some time getting to know Chloe, who is now 8 weeks old. We had our usual bean burrito meal while they were here, but this time Mika made a Mexican Rice dish to be served over the mashed beans that are a tradition in our family. They make this every time they have a bean burrito meal at home, and I think this might become a new favorite at our home too. Try this on top of the beans, add some chopped lettuce, sprinkle with salsa and then roll up in a tortilla.


  • 1 cup long grain brown rice, toasted
  • 3 cups liquid (water or vegetable broth)
  • 8 ounces tomato sauce
  • 1/2 onion, diced
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • dash salt
  • several twists freshly ground pepper


Place the uncooked rice in a large non-stick saute pan. Cook and stir until it smells toasty, about 3-4 minutes. Add the remaining ingredients, bring to a boil, reduce heat, cover and cook until liquid is absorbed, stirring only very occasionally. Remove from heat, fluff with fork and let rest a few minutes before serving.