Mexican brown rice (or any kind of rice)

Contributed by Preston Maring, MD

Mexican brown rice (or any kind of rice)

Cooking rice has been a journey for me unlike probably billions of people around the world. I really like this new way I tried (new to me).

The pureed onion and garlic suffuse the rice with flavor as opposed to just being chunks in in the rice. You can adjust the amounts to your taste. And cooking it with parsley and a whole jalapeno provides plenty of flavor and spice.

This was great with some mashed black beans.

Servings: 4


  • 1/2 white onion, chunked. (you could use, I suppose, yellow onion, red onion, or shallots)
  • 1 to 4 cloves garlic
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 cups brown rice
  • 4 sprigs fresh parsley
  • 1 whole large jalapeño


  1. In a blender, puree the onion, garlic, and salt in the water until no chunks remain. 
  2. Meanwhile, saute the rice in the oil in a medium saucepan for about 3 minutes. 
  3. Add the puree/water mixture, parsley, and jalapeno. Boil until the rice grains show uniformly at the surface (combination of the rice plumping up and reducing the volume of liquid by boiling), about 5 minutes. 
  4. Cover and simmer for about 15 minutes or until the rice is tender. 
  5. Discard the parsley and jalapeno. 
  6. Serve any way you want. This is wonderful.