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    Home » Vegetarian Mexican Recipes

    Mexican Millet

    Lindsay Moe

    7349 shares

    This Mexican Millet is a fun and healthy twist on Spanish rice!

    a bowl of mexican millet next to a tomato and a spoon of millet
    Jump to Recipe

    Millet is my new love.

    Its crunchy without being impenetrable and has this mysteriously sweet yet savory taste. It is also a good source of iron which I’m excited about right now being a nursing mom and having recently cut out red meat.

    I’ve been dumping it in all my breads and muffins lately and was super excited when I came across this Mexican millet recipe which basically turns it in to Spanish rice.

    overhead shot of a bowl of mexican millet next to a tomato and a spoon of millet

    I’m sure I will never even make Spanish rice again with this recipe in my pocket. This is hearty and flavorful.

    Its perfect alongside enchiladas or tacos, or you could even eat it by itself for a satisfying yet light lunch. For my kids who are suckers for rice this is a great way to sneak a few vegetables and a new grain in.

    I like to rinse my millet because I’m crazy like that, but its not an essential step if you’re pressed for time.

    Just make sure you don’t peek under the cover while its simmering because, like rice, all the cooking happens through the trapped steam. Its a good time to prepare the rest of your dinner or chase your kids around before settling down to a meal.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    a bowl of mexican millet

    Mexican Millet

    This Mexican Millet is a healthy twist on Spanish rice!
    4.39 from 13 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 198kcal
    Author: Lindsay Moe

    Ingredients

    • 2 tablespoons olive oil
    • 1 clove garlic,, minced
    • 1 cup millet
    • 1 small yellow onion,, finely diced
    • 1 jalapeno,, seeds and ribs removed, minced
    • 2 cups vegetable broth
    • 3 tablespoons tomato paste
    • ½ teaspoon salt
    • ¼ teaspoon ground cumin
    • 1 medium, firm, ripe tomato, finely diced
    • 2 tablespoons finely chopped cilantro
    • Freshly squeezed lime juice,, for garnish

    Instructions

    • Place the millet in a fine mesh strainer and rinse under cold running water for two minutes. Set aside and allow to drain completely.
    • In a medium saucepan over medium heat, heat the oil and garlic. When the garlic begins to sizzle, add the onion and jalapeno. Fry, stirring occasionally, until the onion is soft and slightly golden 6-8 minutes. Add the millet, stir to coat, and cook for 4 to 6 minutes, until the millet is slightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and tomato. Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes or until all liquid is absorbed. Remove from the heat and allow to sit, covered, for 10 minutes. Sprinkle with chopped cilantro and fluff with a fork. Garnish with fresh lime juice, if desired.

    Notes

    Adapted from Veganomicon: The Ultimate Vegan Cookbook
     

    Nutrition

    Calories: 198kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Sodium: 654mg | Potassium: 116mg | Fiber: 3g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 5.7mg | Calcium: 7mg | Iron: 1.5mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Mexican Recipes

    • Sheet Pan Vegan Tacos
    • Black Bean and Butternut Squash Quesadillas
    • Five Minute Breakfast Burrito
    • Southwest Veggie Breakfast Skillet

    Reader Interactions

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    1. Julee says

      June 07, 2014 at 1:18 am

      Do you think I could prepare this in a crock pot or rice maker?

      Reply
      • Lindsay Moe says

        June 07, 2014 at 12:46 pm

        I haven’t tried it either way so I cannot recommend it. There are a lot of steps which I think would make it less than ideal for the crock pot or the rice maker. If you do give it a try let us know how it goes!

        Reply
    2. Noa @ 1000 crumbs says

      January 18, 2015 at 7:26 am

      5 stars
      I made this yesterday for the family and they loved it!
      I just served it with some green salad and it went really good together.

      Thanks for a great recipe!

      Reply
    3. j.w says

      May 24, 2016 at 12:26 pm

      4 stars
      Hi! I tried this recipe and it was really delicious. The problem was I overcooked it and the bottom part of the millet was burned. Otherwise, it was good and yummy! I used 2 cups of millet, used 4 cups of water instead of 2 cups vegetable broth, added more cumin, used 4 cloves garlic, and cooked the jalapeno with seeds and rib to make it spicy 🙂 thank you for making this.

      Reply
    4. Jessica Flory says

      September 27, 2018 at 8:20 pm

      5 stars
      This was delicious!! Served it alongside some loaded Mexican sweet potatoes. I am looking for more ways to use millet and this was the perfect side!

      Reply
    5. Steph says

      January 09, 2019 at 6:44 am

      Hi, than you for the recipe
      I just made it and it tastes amazing! It’s a bit mushy though, all the water was gone after 15 mins of simmering.
      Ta
      Steph

      Reply
      • Lindsay Moe says

        January 09, 2019 at 12:18 pm

        Thanks for sharing, glad you enjoyed it!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    7349 shares