Mexican Rice

File this one away for maintenance, unless you want to have rice, beans, or eggs for a savory weight loss breakfast! Yum! This recipe comes from the blog Carrots and Flowers.

Mexican Rice

Each 4 oz Serving* Contains:

  • 1 Grain Serving

Note: The rest of the ingredients in this recipe don’t contribute much volume. I count them as condiments and just measure 4 oz of rice, as I would normally for a grain.


  • 2 cups long grain brown rice
  • 14.5 oz can diced or crushed fire roasted tomatoes
  • 1/2 small white onion, diced
  • 2 tablespoons roasted green chilis (jarred or canned is fine)
  • 1 teaspoon garlic powder or 2-3 cloves garlic, minced
  • 2 teaspoons sea salt
  • 3 cups vegetable broth (I use 3 cups water + 1 tablespoon vegetable boullion paste)
  • 1/2 tsp red pepper flakes, chili paste, or salsa (optional, for heat)
  • Cilantro to garnish (optional)


  1. Combine all ingredients in a rice cooker, or in a pot.
  2. Cook the way that you normally cook rice.

This is a great crowd pleaser, and goes splendidly with a pot of Perfect Black Beans, fajita veggies, salsa, and guac. Yum!

Rate This Recipe:


  1. Made it – delicious! Appreciate your GREAT blog – a definite lifeline for BLE. THANKS!

  2. Hi Katie – Delicous! I did this with cauliflower “rice” in a large fry pan, reduced the liquid to probable 1/2 cup. So non-maintenance folks can use this at lunch/dinner too! For leftovers at breakfast, I added 1oz Uncle Sams cereal and poached eggs on top for faux chiliquiles. Love your recipes!