How to make the perfect Texméti brown Rice recipe

Brown rice is one of the most popular and versatile rice dishes around, and if you’ve ever wanted to make a hearty meal for a family of four, then this recipe is definitely for you.

This hearty, savory dish uses brown rice and a variety of vegetables as the main ingredients, including carrots, onions, garlic, cabbage, peas, and zucchini.

This dish requires a bit of planning and preparation, so if you’re a little new to Texmeti, it’s best to have a good friend or two help you out.

Brown Rice Recipe 1.5 lb. potatoes, peeled and cut into 1-inch cubes 2 cups all-purpose flour 1 tablespoon cornstarch 2 tablespoons water 2 cups water 2 tablespoons sugar 2 large eggs 1 teaspoon salt 1 teaspoon cayenne pepper 2 tablespoons olive oil 3 cups chicken stock 1 large onion, chopped 1 large carrot, diced 1 large celery, diced 2 garlic cloves, minced 2 cups cooked brown rice 1 cup shredded cheddar cheese 1 teaspoon chili powder 1 teaspoon paprika 2 teaspoons fresh cilantro, chopped (optional) Directions Preheat oven to 375 degrees F. Peel potatoes and cut them into 1 inch cubes.

Put a large bowl of flour into the bottom of a 9-inch skillet and stir in the cornstich.

Add water and stir until the water dissolves and the flour is completely coated with flour.

Stir in the salt and pepper, and mix until combined.

Cook over medium heat, stirring frequently, until the flour thickens and forms a ball.

Transfer to a large mixing bowl.

Add the remaining ingredients and mix well.

Spoon batter into prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 15 minutes.

Cool slightly before serving.

Notes If you prefer, you can use a tortilla cutter to cut into the rice and then cook the rice in a nonstick skillet.

Make sure to use the tortilla that came with the rice.

Notes Recipe by Susan, from the cookbook Texmets.

All images and content are copyright protected.

Please do not use my images without prior permission.

If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

All photos and content copyright © Susan Lippman, unless otherwise noted.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats.

Read more about our affiliate linking policy.