Want more recipes?

Try Forks Meal Planner and get hundreds of whole-food, plant-based recipes at your fingertips.

  • Prep-time: / Ready In:
  • Makes 8 cups

Mexican rice is a great platter-filler when you’re in need of a savory side dish that’s full of hearty ingredients, and this version omits oil and replaces white rice with brown for a healthier twist on the beloved staple. The dry rice grains are toasted with chopped onion to bring out their rich, nutty flavor and then cooked in tomato sauce with peas and carrots until it gets delightfully creamy. There’s nothing better than pairing a big spoonful of this cilantro-studded rice with enchiladas, tacos, or tostadas to create a full-on feast. This recipe makes a big batch, but you can store it in an airtight container in the refrigerator for up to four days.

For more easy rice recipes, check out these tasty ideas:


  • 1¼ cups dry long grain brown rice, rinsed and drained
  • 1 cup finely chopped yellow onion
  • 8 cloves garlic, minced
  • 1 teaspoon dried Mexican oregano, crushed
  • 1½ cups fresh or frozen green peas
  • ½ cup finely chopped carrot
  • 1 8-oz. can tomato sauce (¾ cup)
  • 2 tablespoons finely chopped fresh cilantro
  • Sea salt, to taste


  1. In a large saucepan combine rice, onion, garlic, and oregano. Cook over medium-low 10 minutes or until onion is softened and rice is toasted. (There should be enough moisture from the onion and rinsed rice to prevent burning.) Stir in peas, carrot, tomato sauce, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until rice is tender and water is absorbed. Turn off heat; let stand, covered, 10 minutes.
  2. Uncover pan. Stir in cilantro and season with salt. Use a fork to fluff the rice and combine ingredients.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap