Brown Mexican Rice


By Mary Bernt

  • 3 C. cooked jasmine brown rice
  • 1 small onion, diced
  • 1⁄2 C. Boca Ground Crumbles
  • 1⁄4 tsp. Herbamare or salt or to taste
  • 1 tsp. taco or Mexican seasoning
  • 1⁄2 C. cilantro, chopped

Fry onion in a little olive oil( or sauté with water) till softened then add Boca crumbles and heat for 1 minute. The Boca crumbles can be left out if you want.

Add rice with cilantro, Herbamare or salt and Mexican or taco seasoning and heat through.