El Paso Brown Rice Recipes

SEASONED BROWN RICE PILAF

Steps:

• In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

BEEF TACO RICE SKILLET

Steps:

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
• Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

RICE AND BEAN ROLL-UPS

Steps:

• Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
• Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese.
• Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

ENCHILADA RICE RECIPE

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
• Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork.
• Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.

HEALTHIFIED CHICKEN AND BLACK BEAN BURRITOS

Steps:

• Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
• Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
• Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
• Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

MY FAVORITE MEXICAN RICE

Steps:

• Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

LOW FODMAP TEX-MEX TURKEY AND BROWN RICE BAKE

Steps:

• Preheat the oven to 350°F. Coat a 9" x 9" baking dish with nonstick cooking spray.
• If not already cooked, prepare the brown rice according to package instructions.
• Heat a large skillet over medium-high heat. Add the garlic-infused oil and ground turkey. Cook the turkey, breaking into crumbles, until no longer pink, about 5-7 minutes. Turn off the heat.
• Add the cooked brown rice, diced tomatoes, green chiles, low FODMAP taco seasoning, and cumin. Stir to mix. Pour the mixture into the prepared baking dish. Sprinkle the cheddar cheese evenly on top. Cover the baking dish with aluminum foil.
• Bake covered for 18-20 minutes or until the rice mixture is warm and bubbling. Remove foil and bake uncovered for an additional 5 minutes or until the cheese is nice and melty. Remove from the oven and cool for several minutes.
• Serve warm topped with optional sliced green onion tops (green parts only) and fresh cilantro.

EL PASO BROWN RICE

Steps:

• Combine together in a large pot. Bring to a boil, then cover and simmer for about 45 minute stirring occassionally.
• This recipe freezes well.