I do a lot of complicated things in the kitchen sometimes. This, luckily for you, is NOT one of them. I’d been making homemade Chicken Rice-a-Roni for a while but still needed a substitute for boxed Mexican rice as a side with tacos. I came up with something so delicious and so easy, even kids can make it!
Print
PinIngredients
- 1 cup brown rice
- 1 3/4 cup water
- 8 oz can tomato sauce
- 1 can kidney or black beans (or dry equivalent)
- 2 Tbs. taco seasoning
- Optional add-ins:
- 1 cup frozen corn
- chopped onion
- chopped green peppers
- colored peppers
- chili peppers
- *For me, adding chopped onions and peppers keeps it as easy as a box mix because they’re always already prepped in my freezer. I just froze a bunch of farmer’s market peppers for the winter!
Instructions
- Here’s the trick to make it really taste like the boxed mix: Saute the rice first either in a dry pan or in a tad bit of butter (or both, one after the other). Keep stirring CONstantly, just like it says on the Rice-a-Roni boxes! You’re shooting for browned, not blackened, of course, so keep a close eye.
- THEN add the water, tomato sauce and taco seasoning.
- This works whether you’re soaking (see below) or not, and totally changes the mouth-feel and taste of the finished dish, definitely for the better.
- Bring to a boil and turn heat to low, covered, for 45 minutes (no peeking!).
- Add the beans and optional add-ins and simmer 5 more minutes until heated through.
Notes
To soak rice: Follow this method to soak brown rice. Drain the rice, saute dry rice (it will take almost 10 minutes to fully dry out and brown), and add the water and tomato sauce. If a lot of water seems to evaporate hitting the hot pot, add a few extra tablespoons.
White rice works great, you just use the cook time for the rice (usually 15 mins. for short grain and 20 mins. for basmati).
This recipe makes at least twice as much as your basic boxed mix, so be ready for leftovers.
Every real food cook needs some basic resources that everyone recognizes.If you have a desire to cook real food more fluently or gain confidence in remaking some of your own processed style recipes using only whole foods, you’ll love the bestselling eBook Better Than a Box.
With 60 ready-to-go recipes and 100 pages of kitchen tutorials, your family will be singing your real food praises in no time. Click HERE for more info on the premium package, including the Kindle version.
What in the World is Soaking Grains?
What in the World is Soaking Grains?What does the recipe mean when it says “to soak rice?” See this post for a very quick explanation of why soaking grains is a good idea and this one for specifics on soaking rice.
A gift from our family to yours!
My 4 kids and I created the Kids Cook Real Food eCourse, an online cooking course for kids, to help bring real food and independence to families all over. Over 10,000 kids have joined us and we want to share the love – please grab your FREE copy of
10 Snacks Your Kids Can Make
Packed with our favorites for the road, like
- Pumpkin Pie Bars (grain-free)
- Homemade Granola Bars
- Fruit Juice “Gellies” (like gummy snacks but real food!)
- Energy Bites (pictured below)
Get the healthy, easy snacks for kids here…and be the first to know when the eCourse is open for enrollment again!
Find more healthy food and healthy you inspiration:
- How to Tone your Tummy in the Kitchen!
- Got Leftover Canned Pumpkin?
- 10 Basic Instant Pot Techniques
- Meal Planning Basics for the Boss of the House
- Packing a Lunch: Healthy Food To Go
Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.
A mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.
Lara says
I have a big bag of bulgur wheat I bought and don’t want to waste it. Can this be soaked and used instead of the rice?
Katie Kimball @ Kitchen Stewardship says
Lara,
Worth a shot, although the texture and taste would be different – I bet it would still be good! 🙂 Katie
Farhaana says
How can I use tomato paste instead of tomato sauce? Can I use 4 oz. of tomato paste and mix it with 4 oz. of water? Do you know what the ratio might be?
Btw…I’ve been going through your website all day and planning my menu and shopping list for the week. Thank you for sharing with us all 🙂
Katie says
Farhaana,
Very cool, hope you enjoy the recipes! For this one, I do think just making sure you have the right total amount of liquid – 8 oz. – will be key in success. Using paste w/some water instead of sauce will probably just result in richer tomato flavor. 🙂 Katie
brook says
I made this for the second time tonight. My husband loves the spanish rice, and this was more mexican, so tonight I made it spanish! I used a can of diced tomatoes with green chiles (all out of jars 🙁 ) instead of the paste, cut out the beans (we had them on the side) and did the rest as above. My husband said that they were “almost” as good, but I think it’s because I went shy on my seasonings, and next time I will increase that, and they will be perfect. Yay! Thank you so much!
Katie says
Brook,
That’s a great variation; thank you for sharing!
🙂 Katie
Angie says
Hi Katie,
Should the beans be drained and rinsed before adding them to the rice? The chili recipe I use says to drain and rinse the beans before adding them. I always hate to throw out all that good cooking water. It seems like it would have so many nutrients in it, but it would definitely affect the consistency.
Thanks!
Angie
Katie says
Angie,
Yes, drained and rinsed! The only way to keep the water for this one is if you could determine a way to cook the beans and then add the rice at just the right amount. That would be a possible way to use the water, but might change the taste.
🙂 Katie
Amy @ Simply Sugar & Gluten-Free says
Was strolling down memory lane and forgot to say thanks for linking to Slightly Indulgent Mondays!
Amy @ Simply Sugar & Gluten-Free says
I could actually eat this as is…it looks great. I just asked my husband if he likes mexican rice – he does. So I’m putting it in the to make file.
My mom never made Rice-A-Roni or anything like it…everything was always from scratch. I think the first time I had Rice-A-Roni was when I was in high school at a friends house. 🙂
Katie says
Amy,
I was excited that I actually had something GF to share with you! 🙂 Katie
Cole says
I love all mexican food and rice is always a wonderful thing!
.-= Cole´s last blog ..Tuesdays At The Table – Cake Pops =-.
[email protected] says
Sounds and looks wonderful!! I know we will enjoy the homemade mexican rice dish!
.-= [email protected]´s last blog ..Tempt My Tummy Tuesday… Cupcake Heaven =-.
Greta says
This looks delicious! I haven’t tried soaking grains before, so that will be a new thing for me too. I just love the info you offer here on your site 🙂 Thanks.
.-= Greta´s last blog ..Menu Plan Monday =-.
Jendeis says
Katie, this looks so yum!
.-= Jendeis´s last blog ..First Day =-.
Amie says
THANK YOU for posting this. We have been gluten-free for 3 months and I have missed Rice-a-Roni mexican rice. This recipe is GF as long as you check the taco seasoning!
mom2my9 says
This looks excellent! My family loves spanish rice and I can’t wait to try this recipe!